SUGARCRAFTING FROM BEGINNER TO EXPERT

OVER
£1200
ISSUE 223 May 2017

OF CAKE PRIZES
TO BE WON!

13 Sweet
& SIMPLE
STEP-BY-STEPS

HOW TO MAKE THIS

Delicious
DAIRY FREE PIRATE CUPCAKES

9 772397 739016
05

£4.20 May 2017 Issue 223

>

Nautical Chevron
CELEBRATION CAKE
TREND ALERT:
Gelatin Bubbles
SO EASY WHEN YOU KNOW HOW!

Wonderful
WEDDING TIERS
Yes you can! Create beautiful cakes...
CUTE CHARACTERS
FABULOUS
WAFER PAPER
STUNNING
SUGAR FLOWERS
CLEVER ROYAL ICING
MAGICAL YEE-HAW BERRYLICIOUS GEEK CHIC
THE NEW WAY
TO 'MARBLE' CAKE UNICORNS COWBOY BAKING TWIN PEAKS STYLE

p01_MAY17_COVER.indd 1 29/03/2017 14:28

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CD&S Cake Star and1Culpitt .indd 1

p02_CCDMay17.indd 20/03/2017
23/03/2017 15:17
14:18:48

Welcome to may Dear reader
This month waves farewell to spring and
welcomes the summer wedding season as
well as the beginning of National Smile
Month (15th May-15th June) here in the
UK – and boy do we have the cakes to make
you smile!
As a thank you for subscribing, you have an
exclusive spring bonus tutorial on page 10 – Baby
Cakes. The perfect edible gift for a new mum or
baby shower favour, simply change the colours and
flavour to suit the occasion.
Armed with your fabulous FREE chevron stencil*, you can create our divine
nautical cover cake by Zoe Burmester on page 12. Adapt by making just the
chevron tier for a trendy birthday cake or make the whole design for a wedding
or summer celebration.
I realise we haven’t featured many traditional ‘boy’ birthday cakes so this month we
have two! Karen Keaney gives us an awesome cowboy cake complete with sweet
bandana on page 22 or go for a simpler seafaring design with Sarah Sibley’s pirate
cupcakes on page 18.
If you fancy trying out something new, you’ll love Sarah Lou Smith’s marble wedding
cake in pretty cranberry hues on page 28 and Carol Deacon’s cute hamster complete
with gelatine bubble wheel on page 58.
All of our step-by-steps are designed so that you can try a cake beyond your comfort
zone and still achieve incredible results.
Keep calm, follow our steps, and carry on caking!
This month after attending a wired rose and
carnation class at Sugar Daddy’s in St Neots,
I am obsessed with making and dusting lifelike
roses. I can completely see how you all get
hooked on this delicious craft. Please do email
me and tell me your current cake obsessions and
share your pictures x
*Unfortunately we are unable to provide the stencil for
overseas sales other than subscriptions.
Anglo American Media Ltd, publishers of Cake Decoration &
Sugarcraft Magazine,Cake Craft Guides: Party Cakes,
Wedding Cakes & Sugar Flowers.
CMYK / .ai CMYK / .ai CMYK / .ai
Join us Follow us
www.facebook.com/ @CakeDecMag
cakedecorationandsugarcraft
www.cakedecorationmagazine.co.uk
p03_Editors letter_SUBSCRIBERS_May.indd 3
LETTER FROM THE EDITOR
SUBSCRIBER EXCLUSIVE
The perfect edible gift for a new mum or baby shower favour, simply change the
colours and flavour to suit the occasion…
CAKE ARTIST:
Laura Nolan
You will need
EDIBLES:
• 12 vanilla cupcakes baked in
purple or coordinating cases
(The Cakebox Company)
• 1 portion of buttercream
   (250g unsalted butter, 500g
icing sugar)
• sugarpaste
• food paste colour: purple
(Rainbow Dust ProGel)
• edible pearls
(mauve/purple and white) 
• edible glue (Rainbow Dust)
• icing sugar
EQUIPMENT:
• work board
• rolling pin
• synthetic paintbrush
(for gluing)  Repeat this process for each of the
• serrated circle cutter
(approximately 6.5cm diameter)
• no.3 icing nozzle (PME)
• 2D icing nozzle (JEM)
• baby shoes and bow mould
(FPC Sugarcraft)
• cookie cutter texture set baby
bodysuit (Autumn Carpenter)
• piping bag
• palette knife
10 | May 2017
p10-11_Laura Nolan.indd All Pages
Let us inspire
www.pinterest.com/cakedecmagazine
BABY
Cakes
1 Place a small amount of food
paste colour into the white sugar
paste and work it through until you
have the required colour. If you need
to darken the colour, simply add
more paste and work through again
until the desired shade is achieved.
3 Place the serrated cutter on top of
the sugarpaste and push through to
cut out a disc.
5 Roll out sugarpaste to a thickness
of around 2mm and place your
texture sheet on top. Roll over with
a rolling pin, then lift the texture
sheet away (the texture sheet
surface can be reversed depending
upon the desired effect). ➜
2 Roll out the sugar paste until
around 2-3mm thick with a non-stick
rolling pin.
4 Dust the work board with icing
sugar and place the disc on top.
Place your index finger into the
top of the PME no.3 nozzle, and
working 1-2mm from the edge of
the serrations, push the nozzle
down firmly onto the work board.
Remove the nozzle cleanly to leave
a small, circular hole in the disc.
serrations on the disc.
Top Tip
Coordinate your colours
and flavours e.g bluberry/
purple, lemon/yellow or
raspberry/pink.
www.cakedecorationmagazine.co.uk
InstaCake
cakedecorationmagazine
6 Align the cutter over the
sugarpaste ensuring the image
from the texture sheet is correctly
positioned under the cutter.
Press the cutter firmly into the
sugarpaste, lift, and carefully
remove the cut-out.
9 Working from the centre, glue
the baby shoes on to the disc using a
small amount of edible glue.
Using sugarpaste that matches the
colour of the base disc, create a
bow using the mould, following the
principles detailed in the previous
step. Use edible glue to fix the bow
to the bootie.
12 Pipe a rose swirl design onto
the cupcakes using the GEM 2D
nozzle fitted into a piping bag.
Use edible glue to fix the bow to
the bootie.
www.cakedecorationmagazine.co.uk
May 2017 | 3
7 Working from the centre, glue
the cut-out to the disc using a small
amount of edible glue. Then, working
in alternate perforated edge holes,
apply a small amount of edible glue
using the paintbrush and position an
edible pearl into the hole. Place disc
to one side and allow to dry.
10 Repeat the process detailed
earlier to position edible pearls into
the edge perforations of the disc.
13 Ensuring the decorated
discs have dried fully, place
them on top of the cupcakes.
29/03/2017 15:27
SUBSCRIBER EXCLUSIVE
8 Work the sugarpaste into the mould
using your thumb and index finger,
making sure the paste is pressed down
fully into the mould. Ensure the mould
cavity is filled with sugar paste, and
then remove excess using your thumb
to leave a smooth, even surface gently
release the sugar paste from the mould.
11 Using a small amount of the
buttercream, cover the cupcakes to
create a flat, even surface.
Top
Top Tip
For an even and
flat surface, angle
the palette knife
and work away
from yourself
See step 11
May 2017 | 11
29/03/2017 10:46
 75
06 INGREDIENTS May 2017
COVER STAR!
SUGARCRAFTING FROM BEGINNER TO EXPERT
Essentials 44 Renshaw review
Being in awe of our contributors
OVER
£1200 06 Market Place skills, we jumped at the chance
ISSUE 223 May 2017

OF CAKE PRIZES

Open for news and reviews, tips of attending a course at the new
TO BE WON!

and trends and our fantastic world class Renshaw Academy.

monthly giveaways – over £1,200 Find out what happened when
of prizes to be won! our editor and marketing

13Sweet & SIMPLE

STEP-BY-STEPS
Delicious
DAIRY FREE PIRATE CUPCAKES

9 772397 739016
05

£4.20 May 2017 Issue 223

> 10 Exclusive tutorial!
executive went along…

HOW TO MAKE THIS

Nautical Chevron
As a thank you to our 47 Get the look with Culpitt:
CELEBRATION CAKE subscribers, here is an Meringue kisses
adorable tutorial just for you!
TREND ALERT:
Gelatin Bubbles These colourful meringues
SO EASY WHEN YOU KNOW HOW!
Baby cakes. The perfect gift for would be perfectly at home
a baby shower favour or for a at a child’s unicorn themed
new Mum to welcome her little party, a summer fete or even
Wonderful one to the world. part of a wedding dessert
WEDDING TIERS
Yes you can! Create beautiful cakes... table.
CUTE CHARACTERS
FABULOUS
WAFER PAPER 26 Slice of social
STUNNING
SUGAR FLOWERS
CLEVER ROYAL ICING
MAGICAL YEE-HAW BERRYLICIOUS GEEK CHIC
Come join the conversation 63 Rhubarb and custard
THE NEW WAY
TO 'MARBLE' CAKE UNICORNS COWBOY BAKING TWIN PEAKS STYLE
on social media, as we talk all Make the most of beautiful
p01_MAY17_COVER.indd 1 29/03/2017 14:28

things cake and showcase English rhubarb being in season

EDITOR your work! by adding it to your cakes.
12 Navy, Gold and LOVES
Coral Chevron 35 Made With Fondant 68 Cake collaboration
Work masculine lines with soft and Love We take a look at the
pretty flowers, and apply a chevron A white weding design from collaborations between many
stencil to help achieve this look. Katy Sue that steals the show cake artists for Stylized
using moulds. It’s all about Fairy Tales.
the texture!
71 Cake decoration headlines at
THANKS GO TO:
Zoe Burmester, Sarah Sibley,
42 Wedding kitchen Foodies Festival…
Karen Keaney, Sarah Lou Smith, This month’s top picks for your If you love delicious baking and
Lidia Iancu, Zoe Smith, Veronica Seta, special day, whether you are cake craft as much as we do, be
Charlotte White, Carol Deacon, creating your own favours or sure to add this growing festival –
Rhu Strand, Laura Nolan. just love to shop! Foodies Festival - to your diary!

4 | May 2017 www.cakedecorationmagazine.co.uk

p04-05_Contents_SUBS.indd 4 29/03/2017 15:32


18
63
75 Healthy cake baker
If you’ve had a manic week at
work, unwind and make this
rustic, artisan looking loaf.
81 Next month
A sneak peek into our
June issue…
82 Last crumbs
WWe talk all things cake, to
owner of Sensational Sugar Art
by Sarah Lou, Sarah Lou Smith,
including how she got started
in the industry and her
bespoke creations.
Exclusive Tutorials
18 Pirate treasure
If you are looking for cupcakes
to display on a stand or to give
as party favours, try these pirate
themed treats.
22 Yee-haw cowboy!
Perfect for boys and girls, this
cowboy cake comes complete
with edible bandana and
cowboy hat!
28 Marbled delight
Take a look at this on trend marble
cake, you can try any colour to
marble from bold to pastel.
www.cakedecorationmagazine.co.uk
p04-05_Contents_SUBS.indd 5
44
32
32 Climbing Clematis
Begin your quest to perfect
your sugar flowers, starting
with this ornate Clematis.
36 Twin Peaks owl cake EDITOR
With the return of cult LOVES
television series Twin Peaks,
we pay tribute with this
celebration cake.
48 Japanese girl
Take a look at this beautiful
Oriental scene; a girl watching
outside a window, lost in the
beauty and quiet of a
Japanese garden.
BONUS
JUST FOR SUBSCRIBERS...
SUBSCRIBER EXCLUSIVE
The perfect edible gift for a new mum or baby shower favour, simply change the
colours and flavour to suit the occasion…
CAKE ARTIST:
Laura Nolan
You will need
EDIBLES:
• 12 vanilla cupcakes baked in
purple or coordinating cases
(The Cakebox Company)
• 1 portion of buttercream
   (250g unsalted butter, 500g
icing sugar)
• sugarpaste
• food paste colour: purple
(Rainbow Dust ProGel)
• edible pearls
(mauve/purple and white) 
• edible glue (Rainbow Dust)
• icing sugar
EQUIPMENT:
• work board
• rolling pin
• synthetic paintbrush
(for gluing)  Repeat this process for each of the
• serrated circle cutter
(approximately 6.5cm diameter)
• no.3 icing nozzle (PME)
• 2D icing nozzle (JEM)
• baby shoes and bow mould
(FPC Sugarcraft)
• cookie cutter texture set baby
bodysuit (Autumn Carpenter)
• piping bag
• palette knife
10 | May 2017
p10-11_Laura Nolan.indd All Pages
As a thank you for
subscribing, please
find your exclusive
project on page 10.
52 A House of York
Wedding Cake
Charlotte White uses the marriage
of Edward IV and Elizabeth
Woodville, and the period in
history known as
The Wars of the Roses, as
her inspiration for this
wonderful creation.
58 Hamster and ball TREND ALERT:
Gelatin balls can be used for so many
designs - hours of fun to be had!
64 Milly’s unicorn
Try your hand at this fabulous
unicorn for Milly to play with.
BABY
Cakes
1 Place a small amount of food
paste colour into the white sugar
paste and work it through until you
have the required colour. If you need
to darken the colour, simply add
more paste and work through again
until the desired shade is achieved.
3 Place the serrated cutter on top of
the sugarpaste and push through to
cut out a disc.
5 Roll out sugarpaste to a thickness
of around 2mm and place your
texture sheet on top. Roll over with
a rolling pin, then lift the texture
sheet away (the texture sheet
surface can be reversed depending
upon the desired effect). ➜
2 Roll out the sugar paste until
around 2-3mm thick with a non-stick
rolling pin.
4 Dust the work board with icing
sugar and place the disc on top.
Place your index finger into the
top of the PME no.3 nozzle, and
working 1-2mm from the edge of
the serrations, push the nozzle
down firmly onto the work board.
Remove the nozzle cleanly to leave
a small, circular hole in the disc.
serrations on the disc.
Top Tip
Top
Coordinate your colours
and flavours e.g bluberry/
purple, lemon/yellow or
raspberry/pink.
www.cakedecorationmagazine.co.uk
6 Align the cutter over the
sugarpaste ensuring the image
from the texture sheet is correctly
positioned under the cutter.
Press the cutter firmly into the
sugarpaste, lift, and carefully
remove the cut-out.
9 Working from the centre, glue
the baby shoes on to the disc using a
small amount of edible glue.
Using sugarpaste that matches the
colour of the base disc, create a
bow using the mould, following the
principles detailed in the previous
step. Use edible glue to fix the bow
to the bootie.
12 Pipe a rose swirl design onto
the cupcakes using the GEM 2D
nozzle fitted into a piping bag.
Use edible glue to fix the bow to
the bootie.
www.cakedecorationmagazine.co.uk
SUBSCRIBER EXCLUSIVE
7 Working from the centre, glue 8 Work the sugarpaste into the mould
the cut-out to the disc using a small using your thumb and index finger,
amount of edible glue. Then, working making sure the paste is pressed down
in alternate perforated edge holes, fully into the mould. Ensure the mould
apply a small amount of edible glue cavity is filled with sugar paste, and
using the paintbrush and position an then remove excess using your thumb
edible pearl into the hole. Place disc to leave a smooth, even surface gently
to one side and allow to dry. release the sugar paste from the mould.
10 Repeat the process detailed 11 Using a small amount of the
earlier to position edible pearls into buttercream, cover the cupcakes to
the edge perforations of the disc. create a flat, even surface.
Top
Top Tip
For an even and
flat surface, angle
the palette knife
and work away
13 Ensuring the decorated from yourself
discs have dried fully, place See step 11
them on top of the cupcakes.
May 2017 | 11
29/03/2017 10:46
58
EDITOR
LOVES
May 2017 | 5
29/03/2017 14:11
 CAKE MARKET

Market Place
OVER
£1,200
WORTH OF PRIZES
Open for ideas, giveaways, competitions, product news, TO BE WON!
inspiration and more…

The Essentials…
Creative Storage Wedding season is upon us, and
The Grab N Go is perfect what more could you want to
for storing all your tools. kick-start the celebrations other
Stow pans in the deep than a free 2.5kg pack of Renshaw
storage section within Celebration Ready to Roll Icing.
the lid and customise the We have thirty to giveaway!
utility boxes included for www.renshawbaking.com
carrying delicate objects
like food colouring. TOTAL VALUE
WORTH
Take your treasured
ingredients, decorating
tools and cupcake cases
2.5kg £360!
with you wherever
you go. Available
in teal, magenta WORTH
and in various sizes.
Exclusively made in the
£50!
USA, we have a Grab N Go to
giveaway to
one lucky reader!
Find out more at
www.creativeoptionsuk.com

Botanical Bliss NEW

KIT BOX are delighted to be sharing their PRODUCT
ALERT
collection of Wild Flower cutters. All of the
ten new designs are created with botanical accuracy
from actual wild flowers and leaves. We are lucky enough to be
able to give four sets of the stainless steel cutters away!
Each set includes a meadow buttercup, a ramson and leaf, a
red campion and leaves and a wild dog rose petal, calyx and
leaf. The entire Wild flower collection can be browsed at
www.kitbox.co.uk
Create a Rapid Rose
Award winning artist, Natalie Porter of
Immaculate Confections is giving away five of her
Rapid Rose Kits which include the Rapid Rose
plus a free digital tutorial, five cutters, water
pen, and 5x buds in two different sizes for
large and extra-large roses.Visit her shop
www.immaculateconfections.co.uk
TOTAL VALUE
WORTH
£130! TOTAL VALUE
WORTH
£100!

6 | May 2017 www.cakedecorationmagazine.co.uk

p06-08_MKT.indd 6 29/03/2017 14:13

 CAKE MARKET

Spring Bundle
One lucky reader will enjoy this fabulous Springtime bundle from Rainbow Dust.
Perfect for all sugarcraft this package includes:
✓ Colour Flo (Rose and Spring Green)
✓ Click-Twist Brush (Spring Green)
✓ Food Art Pens (Spring Green and Peach)
✓ Edible Glitter (Pastel Peach and Rose)
✓ Edible Confetti (Pink Butterflies)
✓ Metallic Paint (Peach and Spring Green)
✓ ProGel (Lime, Sunflower, Strawberry and Cream)
✓ Plain & Simple (Peach Delight, Primrose and Spring Green)
✓ Edible Silk (Lemon Fizzzz, Peach Paradise and Laser Lemon)
✓ Colour Melts (Orange and Yellow)
✓ Rainbow Jewels (Pink Roses)
TOTAL VALUE
10 runners up will receive a pack of WORTH
Pink Butterflies Edible Confetti.
£100!
www.rainbowdust.co.uk

Make it easy with moulds…

The Katy Sue Designs Baby Clothes Washing Line mould produces
a range of cute baby clothes with raised detailing such as pockets,
buttons and stitching. Also included in the mould are socks, baby
booties and of course the traditional wooden peg. We have eight to
giveaway! View more products at www.katysuedesigns.com

TOTAL VALUE
WORTH
£115!

Entering our giveaways for a chance to win is simple: Visit www.cakedecorationmagazine.co.uk. HOW TO
Closing date for entries is 9th May 2017. Good Luck! WIN!

www.cakedecorationmagazine.co.uk May 2017 | 7

p06-08_MKT.indd 7 29/03/2017 14:13

 CAKE MARKET

Easiest Carnations Ever!

The Ultimate Cake Lace Collection These cutters have been designed to
Easily decorate wedding cakes and more with beautiful Cake Lace designs. make the easiest and quickest sugar
Simply spread the flexible, edible Cake Lace mix into the mat, dry, peel from carnations ever! These beautiful and
the mat and attach to your cake. Cake Lace has mixes in over 20 different elegant flowers add a romantic touch
colours and over 30 different mat designs. Cake Lace mats are made from to cakes and cupcakes. Six sizes of
the highest quality food grade silicone. They are made to a specific thickness carnations can be made from this
allowing you to create 3D lace with depth and dimension that is the thickness set from a small 30mm all the way
of real lace and just as intricate. Cake Lace mats are slim by design and super through to a large 70mm carnation.
strong. Look after your Cake Lace mats and they’ll last you a lifetime. The technique for each of these sizes is
www.thecakedecoratingcompany.co.uk/brands/cake-lace-brand exactly the same. What could be simpler
yet more impressive than beautiful
carnations that have been made quickly
and easily? Great for beginners but also
TOTAL VALUE
WORTH a real time saving tool for professional
£115! cake decorators!
www.fmmsugarcraft.com

TOTAL VALUE
WORTH
£105!

TOTAL VALUE
Quality stencils WORTH

These quality stencils from Lindy Smith create a modern wedding feel and are absolutely perfect for £111!
complimentary cupcakes. We have 10 sets to give away! www.lindyscakes.co.uk

8 | May 2017 www.cakedecorationmagazine.co.uk

p06-08_MKT.indd 8 29/03/2017 14:13


www.rainbowdust.co.uk
You will need
EDIBLES:
• white Covering Paste,
Renshaw
• Rainbow Jewels blue pearls,
Rainbow Dust Colours
• white edible dragees
• Food Art pen in sky blue,
Rainbow Dust Colours
• ProGel in sky blue, Rainbow
Dust Colours
• 20 x 15cm (8 x 6in) round cake
• royal icing, Renshaw
• edible Silk: starlight comet
white, Rainbow Dust Colours
• edible glue, Rainbow Dust
Colours
EQUIPMENT:
• six petal flower cutter
• 28cm (11in) round cake drum
board
• piping bag
• flower embossing stick
• large dusting brush
• Dresden tool
• tweezers
• 15mm sky blue ribbon
• glue stick
• smoother
• edger
www.cakedecorationmagazine.co.uk
p09_Rainbow Dust.indd 9
BLUE PEARL
Flower Cake
1 Split and fill your cake, making
sure you spread a thin layer of
buttercream around the sides and
top before covering your cake with
white covering paste (this paste has
added extra stretch for covering
deeper cakes). Use a smoother and
edger to help smooth the paste on
the top, sides and board then trim
the excess paste with a sharp knife.
Any blemishes or marks can be
easily smoothed out by using a piece
of sugarpaste dipped into icing
sugar, then carefully smooth over
the marks in a circular motion until
they disappear.
2 Emboss all over your cake and
board using a flower embossing
stick, then with a large dusting brush
and starlight comet white, brush all
over your cake and board.
3 Colour a small amount of
sugarpaste with sky blue ProGel,
adding only a tiny amount. Knead this
in well, making sure the colour is even.
4 Brush around the base of your
cake with edible glue, then mould
a pea size amount of the sky blue
sugarpaste into the palm of your
hand and place this on top. Repeat
this process all the way around the
base of your cake.
ADVERTORIAL
5 Knead and roll out white flower/
modelling paste, then cut out
eleven shapes, using a six petal
flower cutter. Place seven into a
former, and four shapes to be left
flat then leave overnight to firm.
6 Once dry, use the thicker end
of a sky blue food art pen to draw
around, onto the outer line of
each flower shape. Change to the
finer end of the pen to draw a line
through the centre of each petal,
onto all of the flowers. Then draw
fines lines, either side of this line,
diagonally, onto all of the
flower shapes.
7 Pipe a small dot of royal icing
into the centre of each flower,
then ease a blue pearl out of the
packaging using a Dresden tool
and place on top of the royal icing
using tweezers. Press down gently.
Place white dragees around this,
using royal icing to secure them.
Repeat for all flowers and leave
to dry.
8 Pipe royal icing behind each
flower to secure them in place onto
your cake.
9 Finally secure a ribbon around
your cake drum board, using a glue
stick, to finish. CDS
May 2017 | 9
29/03/2017 14:15
 SUBSCRIBER EXCLUSIVE

BABY
Cakes
The perfect edible gift for a new mum or baby shower favour, simply change the
colours and flavour to suit the occasion…

CAKE ARTIST:
Laura Nolan 1 Place a small amount of food 2 Roll out the sugar paste until
paste colour into the white sugar around 2-3mm thick with a non-stick
paste and work it through until you rolling pin.
You will need have the required colour. If you need
to darken the colour, simply add
EDIBLES: more paste and work through again
until the desired shade is achieved.
• 12 vanilla cupcakes baked in
purple or coordinating cases
(The Cakebox Company)
• 1 portion of buttercream
   (250g unsalted butter, 500g
icing sugar)
• sugarpaste
• food paste colour: purple
(Rainbow Dust ProGel)
• edible pearls
(mauve/purple and white) 
3 Place the serrated cutter on top of 4 Dust the work board with icing
the sugarpaste and push through to sugar and place the disc on top.
• edible glue (Rainbow Dust)
cut out a disc. Place your index finger into the
• icing sugar
top of the PME no.3 nozzle, and
working 1-2mm from the edge of
EQUIPMENT: the serrations, push the nozzle
• work board down firmly onto the work board.
• rolling pin Remove the nozzle cleanly to leave
• synthetic paintbrush a small, circular hole in the disc.
(for gluing)  Repeat this process for each of the
• serrated circle cutter serrations on the disc.
(approximately 6.5cm diameter)
• no.3 icing nozzle (PME)
• 2D icing nozzle (JEM)
• baby shoes and bow mould
5 Roll out sugarpaste to a thickness
(FPC Sugarcraft) of around 2mm and place your Top Tip
• cookie cutter texture set baby texture sheet on top. Roll over with Coordinate your colours
bodysuit (Autumn Carpenter) a rolling pin, then lift the texture and flavours e.g bluberry/
• piping bag sheet away (the texture sheet purple, lemon/yellow or
• palette knife surface can be reversed depending raspberry/pink.
upon the desired effect). ➜

10 | May 2017 www.cakedecorationmagazine.co.uk

p10-11_Laura Nolan.indd 10 29/03/2017 14:15


6 Align the cutter over the
sugarpaste ensuring the image
from the texture sheet is correctly
positioned under the cutter.
Press the cutter firmly into the
sugarpaste, lift, and carefully
remove the cut-out.
9 Working from the centre, glue
the baby shoes on to the disc using a
small amount of edible glue.
Using sugarpaste that matches the
colour of the base disc, create a
bow using the mould, following the
principles detailed in the previous
step. Use edible glue to fix the bow
to the bootie.
12 Pipe a rose swirl design onto
the cupcakes using the GEM 2D
nozzle fitted into a piping bag.
Use edible glue to fix the bow to
the bootie.
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p10-11_Laura Nolan.indd 11
7 Working from the centre, glue
the cut-out to the disc using a small
amount of edible glue. Then, working
in alternate perforated edge holes,
apply a small amount of edible glue
using the paintbrush and position an
edible pearl into the hole. Place disc
to one side and allow to dry.
10 Repeat the process detailed
earlier to position edible pearls into
the edge perforations of the disc.
13 Ensuring the decorated
discs have dried fully, place
them on top of the cupcakes.
SUBSCRIBER EXCLUSIVE
8 Work the sugarpaste into the mould
using your thumb and index finger,
making sure the paste is pressed down
fully into the mould. Ensure the mould
cavity is filled with sugar paste, and
then remove excess using your thumb
to leave a smooth, even surface gently
release the sugar paste from the mould.
11 Using a small amount of the
buttercream, cover the cupcakes to
create a flat, even surface.
Top
Top Tip
For an even and
flat surface, angle
the palette knife
and work away
from yourself
See step 11
May 2017 | 11
29/03/2017 14:15
 USE YOUR FREE STENCIL!

NAUTICAL
Chevron Cake
I love the contrast of sharp masculine lines with soft pretty flowers, and your special
gift,* chevron stencil, attached to this issue is perfect for achieving this look.
The gold rope lends a nautical and contemporary feel.

CAKE ARTIST:
PREPARATION:
Zoe Burmester 1 Cover cakes in white sugarpaste, use
DARCY OLIVER CAKES smoother for nice sharp edges. Leave to 2 Take the CMC strengthened navy
dry. Colour 600g to a deep navy. Take paste and roll and cut out a panel
You will need 300g of the navy sugarpaste and add measuring 8cm (3in) tall by 50cm
EDIBLES: ½ tsp of CMC powder to strengthen. (20in) long. Set to one side for about
• 15 x 12cm tall (6 x 4.5in) round Cover and set aside. Use the remaining thirty minutes to stiffen slightly.
cake, filled and ganached
• 20 x 14cm tall (8 x 5.5in) round navy to cover cake board. Attach gold
cake, filled and ganached ribbon and leave overnight to dry.
• 2.6kg sugarpaste: bride white
(Massa Ticino)
• gel colours: navy blue, chocolate
extra, lemon yellow (Magic Colours
Pro Gel)
• airbrush colours: black, blue, violet
(Magic Colours)
• lustre dust: royal gold (Magic
Colours)
• metallic airbrush colour: yellow,
pink (Magic Colours)
• vodka or rejuvenator spirit
• CMC or Tylose powder
• dust: navy (Rainbow Dust, Plain and
Simple)
• edible glue 3 Brush a little cooled boiled water 4 Dust the navy panel with navy
• 6 sheets A4 wafer paper: white
onto the bottom three quarters of petal dust to intensify the colour and
EQUIPMENT: the 15cm (6in) cake. Use your rolling to create a soft powdery texture.
• 25cm (10in) round cake drum
• 85cm gold satin ribbon pin to roll up the panel and unroll it
• self-healing mat onto the sides of the cake, making
• scalpel
• ruler sure you start at the bottom and the Top Tip
• rolling pin top of the cake is left white Remove any cornflour from
• smoothers
• large powder brush (about 3cm 1.5 inches). Use your your panel, by rubbing in a
(food use only) fingers to gently blend in the seam little shortening (Trex) then
• clay extruder where the two ends meet.
• assorted brushes very gently wipe off and
• airbrush machine allow to dry.
• chevron stencil
(FREE with this issue)
• 2 x 24 gauge wire
(cut into thirds) 5 Take 100g white sugarpaste and
• small bunch black seed head
stamens add a few drops of chocolate and
• black floral tape lemon yellow pro gels to create a
• scissors
• 5cm (2in) round craft punch gold colour. Use your clay extruder
• steamer (PME) or kettle with the small rope fitting to make
• small round circle cutter
• mini posy pick lengths of rope then twist to achieve
the rope effect. ➜

12 | May 2017 www.cakedecorationmagazine.co.uk

p12-17_Chevron.indd 12 29/03/2017 14:16

 USE YOUR FREE STENCIL!

EDITOR
LOVES Top Tip
If you don’t have an
airbrush machine you
can still achieve this
design, by either using
navy royal icing over the
stencil, or mixing dusts
and vodka to create an
edible paint to brush
over the stencil.

*Unfortunately we are unable to

provide the stencil for overseas
sales other than subscriptions.

www.cakedecorationmagazine.co.uk May 2017 | 13

p12-17_Chevron.indd 13 29/03/2017 14:16

 USE YOUR FREE STENCIL!
6 Brush the top edge of the blue
panel with a little water and stick the
rope all the way around the edge.
9 Once dry, attach the knot to the
right hand side of the front of the
cake with a little edible glue.
12 Use your airbrush to spray on
top of the stencil making sure you
spray vertically down to avoid lifting
the stencil with the air.
15 Now repeat the process for
making the rope and knot as you did
for the smaller cake. Set to one side.
14 | May 2017
p12-17_Chevron.indd 14
7 Make another small length of rope,
twist and then tie into a knot shape.
Check you are happy with the size
against the cake, then leave to dry.
APPLY THE STENCIL
10 First mix up a navy colour with
black, blue and violet airbrush
colours. Mix them in a little vessel
and test the colour on a spare bit of
fondant until you are happy with the
colour mix.
13 Leave to dry for a couple of
minutes and then carefully lift
away the stencil. Repeat the whole
process another three times.
SMALL WAFER FLOWERS
16 Mix the pink and yellow to make
a coral colour and lightly spray three
sheets of wafer paper. Spray two
sheets with the pink.
8 Mix up the royal gold dust with
a little vodka to create a paint, and
then carefully paint the rope and
the knot.
11 Take 500g of white sugarpaste
and knead in 1tsp of CMC powder
to strengthen it. Roll out a panel
slightly larger than the stencil. Use
your smoother to press the stencil
well into the paste.
14 Once the panels are fully dry, cut
out the chevron rectangle and apply
carefully to the 20cm (8in) cake, one
panel at a time. Adhere with a little
cooled, boiled water. Keep your leftover
piece of the last panel for the flower.
17 Prepare the stamen centres by
taking a small bunch of black seed
heads, folding them in half and
twisting a wire to secure them in the
middle.
www.cakedecorationmagazine.co.uk
29/03/2017 14:17
 USE YOUR FREE STENCIL!

18 Use some black florist tape to
firmly secure the heads to the wire
and to cover the rest of the wire.
Repeat the process another
two times.
19 Cut a thin strip of pink wafer
paper and use your scissors to
create a fringe down one side.
20 Roll the fringed wafer paper
around the stamen centre, using
a little water to hold it in place as
you roll it up. Squeeze it tight at
the base to adhere it well to the
wire. Use your fingers to fluff out
the fringe to give a little movement.
Repeat with the other two centres.

21 Now punch out nine 5cm (2in)
circles from the peach wafer paper.
With your scissors, cut into the
circle, stopping half way. Dab a tiny
amount of water on one of the cut
edges and slide one over the other
to create a shallow cone shape.
22 Repeat with all of the circles,
until you have nine little cones or
Chinese hats.
23 Now build up the petals in
groups of three. Take one cone,
brush a little water on the inside,
and press in another cone so that it
overlaps half of the cone centre.

24 Take the third cone and overlap
it in the gap. You will now have
created a curved cup shape.
25 Repeat the procedure but this
time stick the new cone petals to
the underneath of your main cup.
With each layer you will make the
flower slightly larger.
26 Once the flower is complete
and has been left to dry for a few
minutes, roll a small piece of gold
fondant to create a centre.

27 Push the stamen centre through the middle of the flower into the fondant
which should hold it in place. Repeat until you have three flowers. ➜

Top Tip
When sticking wafer paper to itself, do not use too much
water as it will simply disintegrate. If your paper is cracking,
steam it gently over a kettle to rehydrate it slightly.

www.cakedecorationmagazine.co.uk May 2017 | 15

p12-17_Chevron.indd 15 29/03/2017 14:17

 USE YOUR FREE STENCIL!
MAKING THE LARGE
WAFER FLOWER
28 Cut out five rectangles of pink
wafer paper the same size.
31 Take the larger petals and cut a
small incision into the base of
the petal.
34 Leave a few minutes to dry and
then repeat with the inner circle of
small flowers (there is no need to
curve the inner petals).
37 Stick into the centre of the flower with a dab of edible glue. Now mix up
some more royal gold dust and vodka and paint the edges of the flower
for accent.
16 | May 2017
p12-17_Chevron.indd 16
29 Hold the rectangles together
and freehand, cut a large
petal shape.
32 Fold one edge over the other
to create a curve in the base of the
petal and adhere with a little water.
Repeat with all five petals.
35 Once the flower is dry, steam
it gently over a steamer or kettle
to manipulate the petals to curve
outwards. Go gently and do not get
it too wet!
30 Repeat this process with five
smaller pieces and cut out a smaller
petal shape. You should now have
ten petals in total.
33 Take a small piece of gold
sugarpaste, roll into a fat disc and
one by one press the petals into it
to create the flower. Stick the petals
down to the paste using a little
piping gel or edible glue.
36 Take your leftover piece of
chevron paste and cut out a little
circle centre using a cutter.
38 Cut some freehand leaf shapes
from any leftover wafer paper you
have. Paint them in the same royal
gold colour.
www.cakedecorationmagazine.co.uk
29/03/2017 14:17

39 Take your three small flowers
and arrange them in a curve to
a height you want, and attach
together with floral tape.
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p12-17_Chevron.indd 17
40 Once you are happy with the
position and angle, attach some
leaves at random angles to the back
of the flowers with a little water.
Place the stem into a posy pick.
USE YOUR FREE STENCIL!
41 Roll a small ball of white fondant
and use this to stick the large pink
flower to the cake. Insert the tri-
flower stem in, behind the large
pink flower. CDS
Check out our sister title
Making Cards magazine to see
this stencil used in different ways
in card making. The stencil is
also free with the May issue of
Making Cards, out Friday
21st April!
www.makingcardsmagazine.co.uk
May 2017 | 17
29/03/2017 14:17
 DAIRY FREE CUPCAKE FUN

PIRATE
Treasure
Avast ye (pirate for pay attention)! We love these adorable faces and treasure hunt
toppers for birthday parties. Display on a cupcake stand as a birthday cake, on the
table with place names added or give as a party favour at the end of a nautical get
together with a bag o'swag! Young buccaneers will love these dairy free delights!

Sarah’s dairy free vanilla cupcakes

FOR THE CAKES:
• 100g Dairy Free Spread
(I use Vitalite)
• 75ml rapeseed oil
• 175g caster sugar
CAKE ARTIST: • 10ml (2tsp) vanilla extract
Sarah Sibley • 3 x medium eggs
BAKE WITH SARAH • 175g self-raising flour
FOR THE FROSTING:
• 250g Stork baking block
You will need (softened)
• 10ml (2tsp) vanilla extract
EDIBLES: • 500g fondant icing sugar
• cupcakes
• buttercream MAKES: 12 large
• sugarpaste: skintone, red,
black, white (Renshaw)
HOW TO:
• modelling/flower paste:
white (Renshaw)
1 Preheat the oven to
• edible glue 160° C/ 140° fan/gas mark 3.
• edible colour dust: chocolate, 2 Line a muffin tin with
summer yellow (Magic Colours) twelve large muffin sized
• vodka/rejuvenator fluid cupcake cases.
• edible pen: black
(Magic Colours)
3 Cream together the dairy free
spread, oil and sugar until pale
and creamy.
4 Add the beaten eggs and vanilla
and beat until smooth.
5 Finally, add the flour and mix
thoroughly until combined.
6 Carefully spoon the batter into
the cases.
7 Bake for around thirty minutes
or until the sponge springs back
when pressed lightly.
8 Remove from the tin and leave
to cool on a wire rack.
9 Beat the Stork baking block and
vanilla together until smooth.
10 Then add the icing sugar and
mix together until creamy and
lump free.
11 Once the cakes are cool pipe
a swirl of frosting onto each
cupcake and serve or decorate.

EQUIPMENT:
• cutting mat
• rolling pin
• large round cutter
• small skull and crossbones
cutter
• scalpel
• small paint brush
• flat bladed Knife
• small circle cutter/open tube 1 Using a knife, create a dome of 2 Use a ball tool to mark where the
tip buttercream on the cupcake and cover eyes and nose should go, then cut a
• small ball tool with a circle of skin tone sugarpaste ball of paste in half and attach with
• shell tool slightly bigger than the cupcake. glue for ears.
• Dresden tool
• flat tool
• baking paper
• piping bag
Top Tip
• 2D piping tip For pirate girls add lashes and red lips!

18 | May 2017 www.cakedecorationmagazine.co.uk

p18-20_Sarah Sibley.indd 18 29/03/2017 14:17

 DAIRY FREE CUPCAKE FUN

Remember this simple polka dot technique

3 With an edible pen, draw a line 4 Using a cutter or an open tube, 5 Place a sheet of baking paper
starting above one ear and going cut out circles of white paste and over the top of the red paste and
across, above one eye for an eye press them down on top of rolled spots and carefully roll over the
patch string. out red paste. top of it. ➜

www.cakedecorationmagazine.co.uk May 2017 | 19

p18-20_Sarah Sibley.indd 19 29/03/2017 16:04

 DAIRY FREE CUPCAKE FUN
6 Use the same large circle cutter
you used to cut the faces out, to cut
spotty circles and then cut them in
half using a pizza cutter.
9 Create the facial features and
bandana knot from paste, making
them all a little different to
add character.
12 Using a little brown and yellow
dust mixed with vodka, create a wash
to discolour the maps and paint it on
with a brush.
15 Scrape the sugar from the centre
of the cupcake and pipe a small blob
of buttercream there to stick the dry
map to.
20 | May 2017
p18-20_Sarah Sibley.indd 20
7 Stick the spotty semi-circles onto
the faces above the eyes at a slight
angle, trimming further if necessary.
10 Glue them in place and then add
stubble and scars using an
edible pen.
13 When the maps are dry, add
details with an edible pen.
16 Create a flag shape from card and
use it as a template to cut flags out
of thinly rolled paste with a scalpel.
8 Use a flat tool or knife to create
different mouth shapes.
11 Create a map shape from card
and use it as a template to cut maps
out of thinly rolled modelling paste
with a scalpel.
14 Create a buttercream dome on
the cupcake and then dip it into
a bowl of light brown sugar until
completely covered.
17 Cut skull and crossbones out of
thinly rolled white modelling paste and
stick onto the centre of the flags. Pipe
a buttercream swirl onto the cupcake
and place the flag on top, positioning it
so it looks like it’s moving. CDS
www.cakedecorationmagazine.co.uk
29/03/2017 14:18
 Concentrated Food Colours
The easy way to create colourful bakes!
Great for sugar paste, butter cream,
meringue & royal icings

r e a t
G
e
Valu

Easy to us
e

29 vibrant shades

for shade control

Precision nib

our Splash?
ion of food colouring products from Col
Have you tried the wide select
Paints
Sprays Dusts
Pens

For trade enquiries

Find a local stockist using
the store locator on
www.culpitt.com
please contact Culpitt Ltd.
www.culpitt.com
03456010574
info@culpitt.com
Available from all good
cake decorating retailers

CD&S Colour Splash 1Full Range.indd 1

p21_CCDMay17.indd 20/03/2017
23/03/2017 15:19
14:19:41
 NOVELTY CAKE

YEE-HAW
Cowboy!
Learn how to make this cool cowboy cake complete with edible bandana and
cowboy hat! It's suitable for boys and girls of all ages!

CAKE ARTIST:
Karen Keaney
ROSES & BOWS CAKERY
You will need 1 Cover the cake board in white 2 Mix a little brown petal dust with
sugarpaste and make lines all over alcohol to create a wash and paint
EDIBLES:
• 1 x 23cm (9in) cake covered in the board in the same direction, this all over the board, try not to be
white sugarpaste (Satin Ice) to create the wood grain. too uniform with the colour.
• 1 x 30cm (12in) cake board
• 300g RKT (Rice Krispie treats
recipe 165g Rice Krispies and
135g marshmallows melted
together)
• 1kg dark modelling chocolate
(Vera Miklas)
• 250g white sugarpaste
(Satin Ice)
• 200g red sugarpaste (Satin Ice)
• 75g royal icing
• 100g chocolate ganache
• petal dusts: black and gold
(Magic Colours)
• airbrush colour: black 3 Mould the RKT into a half oval 4 Once the board is dry, place the
(Magic Colours)
• gel colour: black shape as shown and put into the cake on top. Mix some black petal
(Magic Colours) fridge to set. dust with alcohol to make a thick paint
• alcohol and paint irregular shapes all over the
• edible glue
• silver dragees cake to represent a cowhide print.

EQUIPMENT:
• rolling pin
• off set spatula
• paintbrushes
• Dresden tool
• carving knife
• parchment paper
• leather impression mat
• stitching tool
• ribbon cutter (FMM)
• sharp knife
• set of oval cutters
• star cutter
• spare 20cm (8in) cake drum
• decorative stencil 5 Once the RKT has set firm you 6 Beat up each end by carving
• airbrush
• ribbon can start to carve the hat shape by them at a slant. ➜
carving a channel out of the centre.

22 | May 2017 www.cakedecorationmagazine.co.uk

p22-25_Karen Keaney Cowboy.indd 22 29/03/2017 14:19

 BIRTHDAY RODEO
Top Tip
Change the colour
of the bandana to
pink or purple
for a girl!

p22-25_Karen Keaney Cowboy.indd 23 29/03/2017 14:19

 NOVELTY CAKE
7 Cover the RKT with a coat of
ganache and place in the fridge
to set.
10 Use the stitching tool to create
stitches down both sides of
the belt.
13 Use the stitching tool to create
stitches on the belt end and a
Dresden tool to poke holes in
the belt.
16 Use a smaller oval cutter to
make an impression on the buckle
by pushing it half way into the
chocolate.
24 | May 2017
p22-25_Karen Keaney Cowboy.indd 24
8 To make the belt, roll out a long
strip of dark modelling chocolate,
long enough to go around the cake.
Push the leather impression mat
into the chocolate.
11 Attach the belt around the
bottom of the cake using
edible glue.
14 Use edible glue to attach the
belt end as shown.
17 Roll out some more modelling
chocolate and cut out a star.
9 Use the ribbon cutter to cut out
a long strip from the modelling
chocolate.
12 To create the belt end, roll out a
shorter strip of modelling chocolate
and use the leather mat again and
the ribbon cutter to cut out an even
strip. Cut the end in a point.
15 To make the buckle, roll out some
modelling chocolate to approximately
5mm thickness and use the oval
cutter to cut out an oval.
18 Use edible glue to stick the star
to the centre of the buckle and
attach dragees to each point of
the star.
www.cakedecorationmagazine.co.uk
29/03/2017 14:19

19 Use the gold petal dust mixed
with alcohol to paint the buckle.
Leave to one side to dry.
22 Roll out some modelling
chocolate and cover the top of the
hat with it, trim off the excess.
25 Fold up the sides of the hat as
shown and use edible glue to stick
them in place.
28 Using edible glue, attach the
belt buckle and the bandana
as shown.
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p22-25_Karen Keaney Cowboy.indd 25
20 Roll out a piece of modelling
chocolate approximately 25cm
(10in) in diameter and 4mm thick.
Push the leather impression mat
into the chocolate.
23 Use some black gel to colour 75g
of modelling chocolate. Roll out the
modelling chocolate to a length that
will go around the base of the hat.
Use the ribbon cutter to cut a thin strip.
26 For the bandana, roll out some
red sugarpaste and place the
stencil on top. Use an offset palette
knife to spread some royal icing
across the stencil.
29 Use a little royal icing to attach
the hat to the cake.
NOVELTY CAKE
21 Use a spare cake board to cut
out a 20cm (8in) circle of chocolate
modelling paste.
24 Attach the strip using edible
glue as shown, keeping the join to
the back.
27 Carefully remove the stencil and
trim the sugarpaste into a
triangle shape.
30 Using black, airbrush the edges of
the belt, buckle, board, hat and bandana.
Attach the ribbon to the board. CDS
May 2017 | 25
29/03/2017 14:20
 READER’S CAKES

Slice of Social
Come join the conversation and show off your cakes, let’s talk cake!

Chloe Hamer
Chloe’s Cakes
The theme I was given for this cake was lilac, silver and butterflies and it
was one of the first wedding cakes I attempted! It was actually a really
fun cake to make, I loved playing around with marbling the colours for the
butterflies and I think it gave me the bug to try more sugar flowers!

Joanna McGuire
Bunty’s Wedding Cakes Denise Stone
Little Cake Company
26 | May 2017 www.cakedecorationmagazine.co.uk

p26-27_Cake Social.indd 26 29/03/2017 14:20

 READER’S CAKES

Karen Davies Sugarcraft LTD

We are hopelessly in love with this cake! Made by Karen Davies for her daughter, Alice’s wedding.

Stella Hui-Allen
The Baking Mummy & co.
Stella’s contribution piece to the Around the World in Sugar: Wedding Traditions.
Her piece was inspired by the traditional Chinese Bride’s costume, Qun-Kwa.
Daniel Guiriba Monica Di Donato Wafer paper cherry blossoms resembling the headpiece, and hand painted
Daniel Bakes Phoenix and dragon that symbolises the bride and groom.

From beginner to expert, we love to see the fantastic creations our readers have made. If you’d like us
to feature your work on these pages please post pictures of your cakes to either our
Facebook or Twitter pages.

www.cakedecorationmagazine.co.uk May 2017 | 27

p26-27_Cake Social.indd 27 29/03/2017 14:20

 ON TREND OCCASION

MARBLED
Delight
This year I have been asked for more marbled wedding cakes than ever before
which is great because I love this finish! You could use any colour to marble,
from very bold to subtle pastel shades.

CAKE ARTIST:
Sarah Lou Smith
SENSATIONAL SUGAR ART 1 I have used two boards for this 2 To marble, begin by kneading
cake, the smaller 25cm (10inch) the white paste until it is pliable.
board is iced in white and the larger Add a teaspoon full of the ProGel
base board is covered in the marbles claret colour and fold the paste over.
You will need
effect icing and will be covered after Knead colour in a little.
EDIBLES: the marble paste has been mixed
• 23cm (9in) round x 10cm (4in) for the cake.
deep cake (mine was a vanilla)
• 15cm (6in) round x 10cm (4in)•
deep cake
• your choice of cake filling
• your chosen crumb coat (I used
white chocolate ganache)
• royal icing
• 1kg sugarpaste
• 100g flower paste
• edible gel colour: claret
(ProGel)
• edible colour dust: claret
(Rainbow Dust)
• piping gel 3 Using a sharp knife cut the paste 4 Continue to cut and knead the
in half, you will see the colour paste until you are happy with the
EQUIPMENT: starting to mix inside the cut parts. marbling effect.
• cake cards 23cm (9in) and Knead the paste again to draw the
15cm (6in)
colour through the paste.
• dowels
• cake drums 25cm (10in) and
30cm (12in)
• non-slip mat to roll paste out
onto, or a board with a
non-slip mat underneath
• rolling pin
• cornflour/icing sugar to dust
the board with
• knife
• smoothers
• acrylic smoothers (I used
Shereen’s)
• dusting brush 5 Roll out the paste onto a cornflour 6 Once it is rolled out large enough
• ball tool covered mat until around 3mm to cover the cake, flip the paste
• small rose cutter in thickness. over. Once flipped over you will
• claret ribbon for the boards
• cocktail stick find that the marble effect on the
underside is finer in detail. ➜

28 | May 2017 www.cakedecorationmagazine.co.uk

p28-31_Sarah Lou Marble.indd 28 29/03/2017 14:21

 ON TREND OCCASION

www.cakedecorationmagazine.co.uk May 2017 | 29

p28-31_Sarah Lou Marble.indd 29 29/03/2017 14:21

 ON TREND OCCASION

7 You will need to torte, fill, level

and crumb coat your cakes, then
attach them to their cake cards.
Wet the 23cm (9in) cake with a
water spray bottle of either filtered
water or cooled boiled water. Add
the marbled icing and smooth using
yours hands and smoothers. Cut off
any access, and put it into a plastic
bag as you will use this to cover the
30cm (12in) cake board.
8 Sharpen the edges using plastic smoothers. I lift the side smoother
upwards and push the top smoother out so that the two meet to create a
sharp edge.Then use the acrylic smoothers and keep going around the top
and sides of the cake until you achieve a sharp clean edge. Lightly knead
leftover marbled paste and roll out to decorate the larger of the two base
boards. Leave to set. Once both boards are dry, attach them together using
royal icing. Make sure that the smaller white iced board is central on the
larger board.

9 Using white sugarpaste, follow
the same method to ice and create
sharp edges on the 15cm (6in) cake.
TO MAKE THE ROSES
10 Colour up some flower paste using
the ProGel claret colouring and make
nine rose bud centres by rolling out a
ball shape, then press on one side as
you roll to create a cone shape for the
centre of each rose. Leave to dry.
11 You will need to cut three of the
smallest petals, nine of the medium
petals and three large petals to
begin with. You will build up the
flowers in rows of three and
five petals.

13 Add a little water to the base of

all of the petals, then take a middle
12 Put the cut petals onto a foam mat and using a ball tool, go around the sized petal, hold it sideways and
side of the petal to create shape, then place on foam former and cover with place one of the bud centres just
a plastic bag to stop them from drying out. Repeat this for all nine roses. The below the side of the petal and wrap
central rose I added extra of the largest petals, going up in number for each the petal around it to cover it.
row of seven and nine petals. You will also need to cut three extra medium
petals and shape them to add onto the cake and board.

30 | May 2017 www.cakedecorationmagazine.co.uk

p28-31_Sarah Lou Marble.indd 30 29/03/2017 14:21

 ON TREND OCCASION

15 Once all of the roses are dry,

14 Add the first row of small petals, three in total. The first place over the use a soft brush and some edible
join on the bud. Leave both ends of the petal unstuck, then add the next dusting powder, carefully dipped
petal under one end and press it down, then add the last petal tucked into the dusting powder and knock
underneath the side of the other two petals and press them to stick. Repeat off most of the powder onto a
this same process with the next layer of medium petals, again adding three. clean piece of kitchen roll, and then
For the third row of petals use the medium petals and add five petals, then add the dust to the centre of the
for the last row add three of the larger petals. For the central rose, I have rose and at the base on the petals.
added additional larger petals to create a large rose. Continue to build up You are aiming to add a darker tone
the rows, using five, seven and nine petals per row. Make all nine roses in to the area of the rose where the
the same way and leave them to dry. sun would be less likely to catch it.

16 Attach the 23cm (9in) cake to
the base board and secure using
royal icing. Add in five dowels to
support the next tier of the cake
then using royal icing again, add
the top cake.Using royal icing,
attach the roses to the top of the
cake in a circle and add the largest
rose to the centre.
17 Attach the separate rose petals,
I added one to the top of the cake,
one to the top of the base cake and
one to the board. Attach using royal
icing or piping gel.
18 Measure out and attach the
ribbon to the base and second
board using a non-toxic glue stick,
then add the ribbon to the base
of the 15cm (6in) cake. I glued the
ends of the ribbon together and
added a little piping gel at the back
to attach it to the cake.

19 To make the bow cut out a piece of 20 Cut a small 2.5cm (1in) piece 21 Using a cocktail stick, add a
ribbon approximately 20cm (8in), then of ribbon and glue this around the small dot of piping gel to the petals
add glue to each end and fold them into centre of the bow. Attach this to to look like a droplet of water. CDS
the middle and press down to stick. the ribbon on the cake.

www.cakedecorationmagazine.co.uk May 2017 | 31

p28-31_Sarah Lou Marble.indd 31 29/03/2017 14:21

 SUGAR FLOWERS

CLIMBING
Clematis
I first discovered Clematis during a trip to Holland and totally fell in love with it.
There are so many different varieties, and so prolific. I bought a couple, grew them,
groomed them, copied their petals and leaves with my silicone then put them into
sugarpaste and this is the result of my trial and error.

PREPERATION
Before you start working on the petals you should first make up your mind
about the type of Clematis to do: the simple ones, double ones, hairy ones,
etc. There are so many types, that even if you do invent one almost nobody
would know.

CAKE ARTIST:
Lidia Iancu

You will need

EDIBLES:
• For this project I have used
again Satin Ice gum paste. I
live in an extreme climate, so I 1 Roll a small ball of white paste 2 Cut the excess paste off with the
need to have a product to back between fingers, dip tip of 28 gauge petal cutter. Make sure your wire is
me up wire (for the smaller and thinner inserted one third of the way in for
• edible glue
• white vegetable fat
petals and 26 gauge for bigger the small petals and half for the
• a small corn-flour bag ones) into a little edible glue then long ones.
• petal dusts (I use EdableArt stick into ball of flower paste. Place
mostly), plus edible alcohol to onto the non-stick board, roll and
dilute dusts
thin with a small roller.
EQUIPMENT:
• non-stick board
• CelCake board
• foam pad
• non-stick rolling pin
• Dresden tool
• X-acto knife
• metal ball tool
• scissors
• pliers
• light green and white wire
gauge 28 and 26
• clematis petal and leaf set 3 Move the wired petal onto the 4 Place your petal into the mold,
cutters
• flat paint brushes mat, then using the ball tool thin the press lightly and set aside. ➜
• I like to be original, so I edges slightly.
make my own petal and leaf
veiners from natural petals
and leaves. In the picture
bellow there are two different Top Tip
Clematis veiners, that we Make as many as you desire for your spray and consider the
have produced ourselves.
We have used the two types
length. The longer the spray, the better it is for playing with its
of SILLI food-grade silicone shape. It looks so pretty to have a flower branch coming down and
(plastic and liquid one). around a cake.

32 | May 2017 www.cakedecorationmagazine.co.uk

p32-34_Lidia Iancu.indd 32 29/03/2017 14:26

 SUGAR FLOWERS

www.cakedecorationmagazine.co.uk May 2017 | 33

p32-34_Lidia Iancu.indd 33 29/03/2017 14:26

 SUGAR FLOWERS
5 Repeat three more times for a
Clematis Montana (four petals) or
as many times as you need for the
type of flower you choose to make.
For a double Clematis flower you
will need at least four small plus
four bigger petals.
8 Knead a pea size ball of green
paste, untill warm and pliable. Now
roll it into a drop shape on your
palm. Insert the tip of the wire into
edible glue, then into your pea of
paste. Place on board, then roll it
as thin as you can. Cut your shape
then thin the edges and set aside.
11 I roll some white thread around
my index finger, then pass the
hooked wire through it, close it
tightly and secure it by rolling a small
piece of floral tape around the wire.
Use a pair of scissors to cut all in half.
Top Tip
Pay attention to how a real
Clematis hangs or climbs in
nature. This will help a lot
with reproducing it on
your cake.
34 | May 2017
p32-34_Lidia Iancu.indd 34
6 The use of the silicone moulds
made with natural petals gives the
sugar artist a great advantage, one
of being as close to nature as one
can get.
9 Once the leaves are done, start
dusting them. I like to use a broad
brush for the leaves. In the picture I
use two shades of green (rainforest
and spring green). Once you are
done, start steaming the petals and
leaves. This should be done quickly,
or the heat will affect your work for
the worse.
12 Colour the ends of the thread
into darker shades, comb it open and
set it to dry. Repeat as many times
as needed. As you can see, I make
different shades of stamens because
this is how you’ll find it in nature.
7 For buds, use 28 gauge for smaller
ones then 26 and up to 24 gauge for
bigger buds. Cut wire into five equal
pieces. Grease fingers with a little
vegetable fat. Roll small pea of violet
between fingers until warm and pliable.
Dip hook end of wire into edible glue,
then into the ball of paste. Roll it down
slightly, thin the tip and the bottom
of the pea-size ball paste down the
wire. Shape as shown in picture. With
an X-acto knife slightly make a cross
indentation into your formed bud.
10 In order to make the stamens of
the Clematis, make an open hook
with a pair of pliars.
13 Dust the petals keeping in mind
the creation of ‘movement’.
You can achieve the ‘movement’,
by using different shades of colour
and intensity: darker in the middle
and lighter tones towards exterior
and for the bigger leaves.
14 Steam all petals and leaves
then let them dry, away from sun,
heat or moisture. Attach the petals
around the pistils. CDS
www.cakedecorationmagazine.co.uk
29/03/2017 14:26

You will need
EDIBLES:
• 23 different sized cakes of
your choice covered in ivory
sugarpaste - I used 20cm (8in),
15cm (6in) and 10cm (4in)
• a 30cm (12in) round cake
drum covered in sugarpaste
• ivory sugarpaste or flower
paste for decorations
• edible glue
• royal icing in a small bag with
the end sniped off
• cornflour
EQUIPMENT:
• Pivory ribbon 12mm
• dowels
• paint brush
• double sided tape
Katy Sue Design Moulds:
• flowers
• little flowers
• beaded pearl border
• ornamental drops
• rose medley
• wood panel design mat
www.cakedecorationmagazine.co.uk
p35_Katy Sue.indd 35
ADVERTORIAL: MADE WITH FONDANT & LOVE
WHITE
Wedding
1 Cover your cake board and cakes
with sugarpaste. Dowel the bottom
two tiers and use royal icing to stick
the cakes to the display drum and
then on top of each other. Attach
ribbon to drum.
2 Dust the wood effect mat
with cornflour. Roll out enough
sugarpaste to go around your
bottom tier. Do not worry if you
need to do this in smaller pieces and
line up together on the cake.
3 Place the paste on top of the
wood mat and press firmly all over
to imprint the design. Move the mat
along, line up carefully and repeat;
and so on.
4 Use a pizza wheel to straighten
the bottom edge. Glue the back
and place on the cake. Use a sharp
knife to trim the top.
5 Dust all the flower moulds, the
‘beaded pearl border’, the ‘rose
medley’ and ‘ornamental drops’.
Tap out excess. Make an assortment
of shapes, and lots and lots
of flowers!
6 Using a blob of royal icing on the
side of the cake, start attaching
all of your pieces. Make more as
necessary. Start with the drops and
fill in around. Add a few single and a
few joined ‘beaded
pearl border’.
7 Add a small part of the ‘pearl
border’ to the bottom cake and
attach some flowers down the side
with royal icing.
8 Add a ‘pearl border’
around the whole of the
top tier as well as some
‘ornamental drops’
and flowers. CDS
May 2017 | 35
29/03/2017 16:35
 NOVELTY & GEEK CHIC

TWIN PEAKS
Owl Cake
With the long anticipated return of the cult series this May, we had to have a
celebration cake as tribute. If you are not a fan, you can adapt this clever design for
endless novelty Canadian, mountain climbing and outdoors cakes and if you are a
fan, we know you will love this interpretation of the ‘Welcome to Twin Peaks’ sign.
Just add “Some damn fine coffee, and hot!” to complete your fan-tastic cake.

PREPARATION
Colour 700g of fondant eucalyptus and cover the 18cm (7in) cake. Cover the
10cm (4in) cake in 400g of white fondant, set both tiers aside to firm.

CAKE ARTIST:
Zoe Smith
BLUEBIRD CAKES

You will need

EDIBLES: FOR THE MIDDLE TIER 2 Add dark brown colour paste
• cakes: 18 x 15cm (7 x 6in),
15 x 5cm (6 x 2in) cake or
1 Take 100g of white fondant and to the remaining white fondant. In
dummy, 10 x 10cm (4 x 4in) cover the top of the 16cm (6in) tier. sections (so that the icing doesn't
cake all sliced filled and Use various sized circular cutters to dry out), attach the fondant to the
prepared for covering create the rings of the wood. tier. Use the small pointed tool
• 1600g of fondant to create wood effect markings.
• 320g modelling paste, white Set aside to dry. Paint a little dark
• 120g modelling paste, black
brown colour mixed with water into
• colour paste: eucalyptus,
dark brown, Christmas green the imprinted rings.
(Sugarflair)
• 100g royal icing
• Trex

EQUIPMENT:
• edible glue
• craft knife
• dowels
• small pointed scissors
• small pointed tool (Innovative
Sugarworks)
• cocktail sticks
• polystyrene 3in egg
• medium chevron onlay FOR THE TOP TIER
(Marvellous Molds) 3 When top tier is firm, roll out 80g of black modelling paste to 1mm thick
• circle cutters ranging from and place over the chevron mould. Smooth over the zigzags first with
10 to 15cm fingers, then roll over with a small rolling pin until it cuts through the icing
• small rolling pin and you can see the zigzags clearly from underneath. With a craft knife pick
• cake smoother
out alternate pieces of paste, then very lightly paint with edible glue.
• edible white paint
(Rainbow Dust) Press the mould against the cake and rub over with a cake smoother.
Then carefully pull the mould away. Repeat until the tier is covered. ➜

36 | May 2017 www.cakedecorationmagazine.co.uk

p36-40_Twin Peaks.indd 36 29/03/2017 14:28

 NOVELTY & GEEK CHIC

EDITOR
LOVES

www.cakedecorationmagazine.co.uk May 2017 | 37

p36-40_Twin Peaks.indd 37 29/03/2017 14:28

 NOVELTY & GEEK CHIC

FOR THE BASE TIER FOR THE OWL

4 Mix 40g of white and 40g of black modelling paste and roll it to 1mm. 5 Take the polystyrene egg and
Trace out the mountain range, cut out and glue with a small amount of edible paint on a fine layer of edible glue.
glue to the cake. Take 4g of white modelling paste and roll again to 1mm Cover with 150g of modelling paste
thick and trace the snow caps, cut out and glue to the mountains. Colour 60g and flatten the smaller end so that
of modelling paste with eucalyptus and Christmas green colouring paste and it can stand.
black modelling paste. Roll it out to 1mm and trace out the tree silhouettes
then cut out and glue to the cake. Dowel the base tier (and middle tier if you
are using a real cake) then secure tiers together with royal icing.

6 With your thumbs, make two 7 With a small pair of scissors, snip 8 With your small pointed tool, pull
large eye sockets and where they under the beak and then smooth out the icing in small lines, working
join pinch the paste to make a the paste underneath. from the outside in, then define
beak shape. from the beak to the eye line.

9 Texture the whole body with
small even marks and pinch the
beak gently along the centre and
add nostrils.
10 To make the ears, take 4g of 11 Glue the ears to the head and
white modelling paste and split into add texture to match the body.
two balls. Smooth out each ball, Set aside to firm.
making one side thinner and gently
score. Then curve the ear and bend
it upwards.

38 | May 2017 www.cakedecorationmagazine.co.uk

p36-40_Twin Peaks.indd 38 29/03/2017 15:37


12 To colour the body, tint small
amounts of modelling paste shades
of brown and add a little Trex.
Add the paste to the body and
head and texture it with the
pointed tool. Make sure you always
add to both sides in the same place
to keep the owl symmetrical.
FOR THE EYES
15 Take 1g of black and 1g of beige/
light brown modelling paste. Split
the black into two balls and using a
medium ball tool, make eye sockets.
FOR THE CLAWS
18 Split 10g of brown paste into
six small balls, roll into points and
curl. Set aside to firm then insert a
cocktail stick into the base of the
owl and secure it into the top tier
of the cake. Glue the claws.
www.cakedecorationmagazine.co.uk
p36-40_Twin Peaks.indd 39
NOVELTY & GEEK CHIC
FOR THE WINGS 14 Make the smaller feathers
13 Take 25g of brown modelling by making small marks with the
paste for the wings, split into pointed tool in semi circles.
two, roll each into a ball and then Add detailing.
smooth into teardrops. Score some
long feathers onto the bottom half
of the wings.
16 Roll the beige into two balls and 17 Use a little water and dark
flatten slightly. Glue into the black brown food colouring to paint the
sockets and add small balls of black beak. Add highlights to the eyes
for the pupils. Glue the head onto with edible white paint.
the body.
BREAK IT DOWN
Essentially, you have
four fabulous cake
tutorials in one with
this design. For an
alternative finish you
can make just the chic
chevron tier, the
trunk effect tier,
the mountains
or just the owl!
Add your own
FOR THE TAIL flourishes for a
19 Take 30g of beige modelling completely fresh
paste and flatten into a rail then take on
score markings using a pointed tool. Zoe’s style.
Glue onto the back of the body. Have fun! CDS
May 2017 | 39
29/03/2017 14:29
 NOVELTY & GEEK CHIC

TEMPLATE

40 | May 2017 www.cakedecorationmagazine.co.uk

p36-40_Twin Peaks.indd 40 24/03/2017 12:33

p41_CCDMay17.indd 1 23/03/2017 14:20:33
 SHOPPING LIST
Wedding kitchen
This month’s pick of finishing touches for your special day, whether you are looking at
creating your own favours or cake topper inspiration, or just love to shop!
Silver treats
Use silver mini heart dragees as part of your
cake decoration or as cute wedding favours!
Available for £19.99 from
www.neviti.com.
I now pronounce you…
A personalised ‘Mr & Mrs’ cake topper
will set your wedding cake apart and be
the talk of the day.
The topper costs £23 available from
www.notonthehighstreet.com.
42 | May 2017
p42-43_Shopping_May.indd 42
Smooth and sleek
Using this Royal Icing can provide
a sleek wedding cake with a whiter
appearance and perfectly smooth.
It can be used to coat, pipe and
Cupcake inspiration more. A 500g tub costs £11.85 from
www.thecakedecoratingcompany.co.uk.
Make up to 24 cupcakes and
decorate with these cake toppers,
ideal for a wedding.
Available from £3.40 from
www.silikomart.com.
Floral fancies
For a boho themed wedding, use
these beautiful floral tubs to contain
treats on your sweet table or favours
as part of the place setting. A pack of
eight costs £2.99 available from
www.partydelights.co.uk.
Storage solutions
The Grab N Go is perfect for your
projects. You can stow your pans in the deep storage section within the lid.
Customise the utility boxes included for carrying delicate objects like food
colouring. Take your treasured ingredients, decorating tools and cupcake
cases with you wherever you go. Available in teal and magenta in various
sizes. Exclusively made in the USA. Find out more at
www.creativeoptionsuk.com.
www.cakedecorationmagazine.co.uk
29/03/2017 14:33

A slice of the day
Send your guests home with a slice
of cake from your special day in these
adorable boxes with plenty of room
inside. A pack of ten costs £4.99 from
www.partydelights.co.uk.
Personalise place names
Create quirky name places on your table
settings by creating a personalised
signpost atop a cupcake! They’ll certainly
be a wonderful topic of conversation
around the table! This Culpitt signpost/
label cutter is £9.95 available from
www.craftcompany.co.uk.
Finishing touch
Perfect for the DIY bride, these
heart design wedding favour boxes
will provide an elegant finishing
touch to a place setting.
A pack of eight costs £1.99 from
www.thecakedecoratingcompany.co.uk.
www.cakedecorationmagazine.co.uk
p42-43_Shopping_May.indd 43
SHOPPING LIST
Beautiful blooms
Adorn your stylish wedding cake with
beautiful blooms, this medium white
vintage rose could feature on its own Cookie cake
or in a cluster. A single rose costs Looking for favour ideas? How
£4.25 or a pack of five costs about wedding cake shaped
£20.18 from cookies for each guest to enjoy?
www.cakecraftworld.co.uk. This metal cookie cutter costs £1.60
from www.cakecraftworld.co.uk.
All in white
Ready to use white icing for
your sophisticated all white
cake. Just roll out and
smooth over. A 1kg pack
costs £4.99 from
www.lakeland.co.uk.
Stunning roses
For a quick and simple way of creating
stunning fondant roses, use this silicone
mould. Complete with intricate detailing,
the mould retains its shape over time and
is dishwasher safe. Available from
www.kitchencraft.co.uk.
Rustic bunting
For a rustic wedding, adorn your
wedding cake with this ‘just married’
cake bunting. It costs £7.50 from
www.notonthehighstreet.com.
May 2017 | 43
29/03/2017 14:33
 RENSHAW ACADEMY REVIEW

BACK TO THE CLASSROOM,

A CAKE-OFF!
EDITOR - LEEANNE

V
MARKETING EXECUTIVE- CLOWANCE

44 | May 2017 www.cakedecorationmagazine.co.uk

p44-45_Reader Renshaw Review.indd 44 29/03/2017 16:08


Here at Cake HQ we are in awe of our contributors' skills
so when an invitation to review a course at the new world
class Renshaw Academy came in, both myself and marketing
executive Clo jumped at the chance to improve our skills.
Have you ever wondered what the value is in attending a
workshop for a specific cake? I have, and I have to say this one
day workshop with Zoe of Zoe’s Fancy Cakes, has completely
reinvigorated my hunger to learn and reminded me of the beauty in
seeing other crafter’s work.
You spend the day learning one teacher’s techniques to create
a specific look and as you look around the class, you see a dozen
different cakes take shape. Each one, a reflection of its maker from
the icing colours used to how open the roses are and then the hand
painting style distinguishes each cake as a unique design.
Clo and myself were a little nervous as to whether we were skilled
enough to keep up. We needn’t have worried as the academy has
assistants on hand to help as well as your tutor and the incredible
kitchen is super well organised
and equipped.
If you want to treat yourself to a course, I would highly
recommend visiting the school created by one of the biggest brands
in the business and all the expertise that comes with being such a
name. The location is next to train links as well as car, with ample
parking, fabulous clean and trendy facilities and a wonderful lunch!
You can shop ‘til you drop too.
To my mind, a visit to Renshaw Academy is like booking yourself
into a cake spa! We came away inspired, refreshed in our confidence
and with honed skills ready to tackle bigger projects. My only
reluctance was that we had to go home after only one day…
www.cakedecorationmagazine.co.uk
p44-45_Reader Renshaw Review.indd 45
RENSHAW ACADEMY REVIEW
Dear Cake team,
Thank you so much for choosing me as
the winner of the competition you held on
Facebook...I was over the moon when I
found out I won!
Yesterday's course (Thursday 23rd February)
at the Renshaw Academy was brilliant. The
academy itself is a lovely place and really
nice to work in. I'd love to have a work area
like it in my home!
Zoe Hopkinson, of Zoe's Fancy Cakes, is
an exceptional tutor and I would highly
recommend for anyone to go onto one of
her sugarcraft courses as it was a brilliant
experience and you go away having learnt
a lot.
I have never made sweet peas before,
nor have I ever hand painted on a cake so
this was the perfect course. Zoe's way of
teaching is excellent in that she does it in
stages with demonstrations first and then
lets you have ago. Whilst you are doing
the stage that has been demonstrated,
Zoe then comes around to check if you are
getting on okay and to see if there are any
areas that you need help with. If you are
stuck then Zoe will help show you what to
do and she also gives suggestions on how
to improve.
I thoroughly enjoyed the sweet pea course
and I am very happy with the final cake I
came home with. I learnt so much including
how to make the petals look delicate by
thinning them with a balling tool and how
to get different shades of colour when
painting the flowers on the cake.
I hope you like my photos.
Thank you again,
Yasmin White
May 2017 | 45
29/03/2017 14:34
 www.karendaviescakes.co.uk Tel; 0151 643 0055
Unit 4, Royal Standard House, 334 New Chester Rd, Birkenhead CH42 1LE

New Rustic Driftwood Mould

• Moulds • Sugarpaste
• Equipment• Free Videos
• Tutorials • Classes

p46_CCDMay17.indd 1 23/03/2017 14:34:23

 GET THE LOOK with

MERINGUE
Kisses
Sophisticated and fun, these colourful meringues are equally at home in a child's
rainbow unicorn themed party, a summer fête or a wedding dessert table.
What's more, they are really easy to make too!

You will need

This recipe makes approx. 30
meringue kisses.
• whites of 2 medium eggs
• 100g caster sugar
• Colour Splash food colouring
gels (colours of your choice)
• silicone parchment roll
5cm x 30cm
• Cake Star disposable piping
bags - pack of 12
• FMM polycarbonate savoy
tube - round - No.10

• synthetic paint brush - 1/8

Top Tip: Before starting make sure

all your equipment is clean and
grease free for perfect meringues!

1 Line a baking tray with

parchment. Place egg whites into
a bowl and beat until stiff
and smooth. Add half of the caster
sugar and continue beating until
shiny with firm peaks.
Add remainder of sugar a
tablespoon at a time and beat until
silky and firm in texture
(do not over-beat). Flavourings may
be added at this stage if wished.
2 Place the nozzle inside a piping
bag and fold the top of the bag
down. Use the paintbrush to paint
your chosen Colour Splash Gel
colour(s) in stripes down the inside
of the bag, continuing down the
inside of the nozzle. You should find
this easier if the bag is suspended
inside a mug, tall grater or similar. Use and adapt the kisses
Place meringue into the bag, and pipe as needed
small rounds onto the baking parchment,• flavour the meringue
leaving a small ‘curl’ on the top. • fill with cream and sandwich
together
Top Tip: If you want a solid colour, • cover the cream centre with
this should be mixed gently into the sprinkles
meringue using a metal spoon. A metal • serve on top of a dessert or cake.
spoon will avoid losing too much air • dip the bases into chocolate and
from the mixture. cover with sprinkles.
• serve with strawberries or
3 Bake at 120ºC for one and a half raspberries
hours, then turn off oven and leave to 4 Give as a present inside a jar
completely dry out for a further decorated with ribbon and a
30 minutes. gift tag! CDS

www.culpitt.com

www.cakedecorationmagazine.co.uk May 2017 | 47

p47_Culpit.indd 47 29/03/2017 14:34

 OCCASION CAKES

JAPANESE
Girl
When thinking of this project I wanted it to have the elegance of an Oriental scene.
A girl watching outside a window, lost in the beauty and tranquility of a Japanese garden.
Photography: Marco Seta

CAKE ARTIST:
Veronica Seta
You will need 1 Mould the lily’s style, stigma and 2 Make a T- shape at the edge of
ovary inserting a 24 gauge floral your 26 gauge floral wire to make
EDIBLES: wire and bending it a little. Pinch the filament.
• 1 x filled red velvet cake,
20 x 15 cm the ovary with the tweezers. Dust
• 500g buttercream the ovary foliage green, the style
• 2kg white fondant paste
• royal icing with mixed plum and white and the
• icing sugar for sugar lace stigma yellow autumn.
• gel colour: navy (Colour Splash)
• dusting colours: foliage green,
yellow autumn, pink, plum, forest
green, aubergine, African violet,
azalea, cornflower, white
(Sugarflair)
• 100g modelling paste
• 500g gum paste
• royal icing
• glaze
• edible glue
• edible metallic silver spray
• semolina

EQUIPMENT:
• 1 x round board 20 x 0.5 cm
• 1 x round board 30 x 3 cm 3 Mould the filament's anther, using 4 Twist a very small amount of gum
• CelPad pictures for reference. paste around the floral wire and
• Japanese maple veiner
(Italian Sugar Art) attach the anther. Mix some semolina
• sakura flowers and leaves cutters with aubergine dust, spread a little bit
• Asiatic lily veiner of edible glue on the anther and dip it
(FlowerCutterSet)
• lily leaves cutters (Roberta Serafini in the coloured semolina.
Sugar Flowers)
• sweet pea calyx cutter
(FlowerCutterSet)
• paint brushes (PME)
• Dresden tool
• ball tool
• cutter tool
• rolling pin
• friller tool
• pastry cutter
• non slip mat
• 28, 26, 24 and 20 gauge floral
wires (Culpitt)
• floral tape: pale green, brown and
burgundy (Hamilworth)
• tinfoil
• lace mats 5 Dust the filament with 6 Fix six filaments around the lily's
foliage green. ovary with pale green flower tape. ➜

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 OCCASION CAKES

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 OCCASION CAKES

7 Make a sausage with white gum
paste and roll over with a small
rolling pin on a Celboard. Cut the
lily petal following the shape of the
veiner and insert a moistened 24
gauge floral wire. Place on a CelPad
and roll edges with a ball tool. Press
petal in veiner and prepare five
petals this way.
8 Make a sausage with white gum
paste and roll over with a small
rolling pin on a Celboard. Cut the lily
leaves with three cutter sizes. Insert
a moistened 26 gauge floral wire,
place on CelPad and roll edges with
a ball tool. Press leaves in the veiner.
Prepare three leaves and dry on a
piece of tinfoil.
9 Dust the leaves foliage green,
then forest green and the foliage
green again. Spray with glaze.
Top Tip
Think about placement of light
and dark for realistic leaves

10 Dust the lily petals base and edges lemon yellow. Colour the centres 11 Twist a very small amount of gum
mixing African violet and white. Give colour depth with a little azalea paste around a 30 gauge floral wire.
and shade a cornflower coloured line through the petal. Dilute a touch Dip in a little edible glue and attach
of aubergine dust in a few drops of alcohol. Add little spots with a small a very small ball of gum paste. Roll
paintbrush at the base of each petal. Fix the petals to the style and filaments a very small amount of gumpaste on
with pale green floral tape. Tape the leaves to the flower. a non-slip mat to get five thin pistils.
Fix the pistils to the stamen.

14 Insert stamens and pistils centre of

12 Roll out a small amount of pale
pink coloured gum paste very thin
and cut several sakura flowers of
different sizes. Cut their calyx with a
sweat pea calyx cutter.
13 Roll out a small amount of gum
paste and cut the sakura leaves,
impressing them in a Japanese maple
veiner. Insert a 30 gauge floral wire
and once dried, dust mixing foliage
green and yellow autumn.
sakura flowers. Dust half pistils and base
of flowers mixing azalea and white and
stamen edges yellow autumn. Dip pistils
in edible glue then semolina coloured
yellow autumn. Cover wire with pale
green floral tape. Fix calyx to sakura
flowers and colour base with plum dust.
Cover wire with pale green floral tape.

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15 Twist some strips of absorbent
paper around a 20 gauge floral wire
and then cover with brown floral
tape. Add the sakura flowers and
the small leaves prepared in steps
13-14 to the branch. You will need
several flowers and leaves to have a
beautiful sakura branch.
18 Press a small ball of white
modelling paste in a decorative
mould, smooth with your fingers and
cut out the excess paste. Cut small
parts of the decorative elements.
21 With a bit of edible glue, stick
the oriental lace strips on the sides
of the central frame.
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p48-51_Veronica Seta.indd 51
16 Make a sausage shape with
white gum paste. Roll over with a
small rolling pin on a Celboard. Cut
the Japanese maple leaves following
the shape of veiner and the cutter
to get different sizes. Insert a
moistened 26 gauge floral wire and
roll edges with the ball tool. Press
the leaves in the veiner. Let them
dry on the tinfoil.
19 Prepare the sugar lace. Mix
100g sugar for lace with 80g of
water. Spread on a lace mat with a
confectioner’s spreader lengthwise,
crosswise and diagonally. Remove
excess sugar. Let it dry for at least
ten hours. Peel the sugar from the
mat very gently avoiding breakage.
Prepare three strips and spray
metallic silver.
22 Place all the flowers and the
maple leaves on the top of the one
tier cake.
OCCASION CAKES
17 Dust the leaves mixing foliage
green and yellow autumn. Give
colour depth dusting forest green
on the edges and through the
centre. Dust their edges with a bit
of aubergine. Cover the wire with
burgundy floral tape and spray some
glaze on the leaves.
20 Prepare, as in step 19, two more
strips of cake lace in a different design.
Place your cake on a board and cover
with navy fondant. Cover a 30cm
board with the fondant of the same
colour. Stick the lace strips around the
30cm board. Stick Japanese girl on the
front and frame it with the decorative
elements moulded in step 18. Paint the
frame using a very thin paintbrush and
metallic silver spray.
23 Spray some glaze on the whole
composition to give some lustre to
the cake and fix colours. CDS
May 2017 | 51
29/03/2017 14:35
 CELEBRATION
A HOUSE OF YORK
Wedding Cake
Edward IV (1442 – 1483) & Elizabeth Woodville (1437 – 1492)
The marriage of Edward IV and Elizabeth Woodville was one of the most successful
in our history but it was never sanctioned and it was never celebrated.
CAKE ARTIST:
Charlotte White
RESTORATION CAKE
You will need
EDIBLES:
• 10cm (4in), 15cm (6in), 20cm
(8in), and 25cm (10in) cake tiers,
mounted on a matching sized
cake drum, covered in white
sugarpaste, and dowelled for
stacking
• 250g royal icing sugar
• 500g white sugar florist paste
• edible glue
• 100g green sugar florist paste
• foliage green petal dust:brown
EQUIPMENT:
• 3 x large 28mm cel buds
• 6 x small 16mm cel buds
• cocktail sticks
• 3 x 20 gauge white florist wires
• 6 x 24 gauge white florist
wires (each cut in half)
• small set of wire cutters
• non-stick board
• non-stick rolling pin
• 9cm, 10cm and 11cm
five-petal cutters from Cake
Lace large rose cutters set
• 6cm and 7cm five-petal
cutters from Cake Lace small
rose cutters set
“
• foam mat
• ball tool
• cel stick
• small paintbrush
• rose leaf plunger cutter
• green florist tape
• 3 x flower picks
• baking paper
• scribe tool
• foam mat
• disposable piping bags
• no.3 PME piping nozzle
• white satin ribbon
52 | May 2017
p52-56_Charlotte White.indd 52
Dynastic diplomacy, intensified by
the necessity of a new King in a
contested crown, should have seen
Edward married to a Princess from
a stronger royal family with money
and a good army, not to a widow
from a newly titled noble house.
As the eldest son of the House of
York, King Edward IV’s marriage
was of critical importance.
This period in our history has
become known as The Wars of
the Roses, though at the time it
was called The Cousins’ War. Rival
family factions with claims to the
throne of England adopted the
emblem of a rose to show which
side they were on; red for the
House of Lancaster, and white for
the House of York.
I make no secret of my own
historical allegiance, based on my
reading and upbringing. I am a
Yorkist and proud.
What is even more fascinating
about Edward IV and Elizabeth
Woodville is that their lineage
continues into our Royal Family
to this very day! Yes, even though
the Lancastrians triumphed at
The Battle of Bosworth field in
1485, because the new King Henry
VII legitimised his own claim by
marrying the eldest daughter
of Edward and Elizabeth, every
single King or Queen of England
from their son, Henry VIII, can be
I have made two of my arrangements
with the smaller roses together and one
arrangement with the smaller roses either side
of the large rose.
traced back to this one incredible
marriage.
Though the Tudor line died out
in England with Elizabeth I, the
Scottish Stuarts were descendants
of this marriage through Margaret
Tudor (Henry VIII’s sister), as were
the Hanoverian Kings over one
hundred years later. We can see
the longevity of this line continue
through our Queen, through Prince
Charles, Prince William, and little
Prince George.
Because the marriage was not
authorised by the powerful nobility
that surrounded Edward IV, it took
place in secret and in a far more
modest setting than history would
warrant it. I would love to be there
to throw white rose petals and
present my own humble offering
in cake (don’t get too hung up
on the fact that the practice of
wedding cakes started much later
in the seventeenth century, this is
my little fantasy). I have combined
the white roses of the House of
York with the Sun in Splendour,
Edward’s emblem, and a wave
pattern created for Elizabeth’s own
family name, the Rivers. So often
I have worked with symbols and
motifs that identify a happy couple
in the present day and it has been
a pleasure to create something
entirely new for a happy event so
far in the past. ➜
www.cakedecorationmagazine.co.uk
29/03/2017 14:35
 CELEBRATION

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 CELEBRATION

2 Knead and roll out enough white

sugar florist paste (SFP) to cut a
single petal using your five-petal
cutter, trimming with a sharp knife.
For each rose, use your smallest
cutter for this petal (3x large roses
1 Wired sugar roses like these can be made far in advance, a valuable using 9cm cutter, 6x small roses
time-management device for any cake designer. Begin by pushing a using 6cm cutter). Frill this first petal
cocktail stick horizontally through the middle of each cel bud. This makes it using a ball tool pressed half on
much easier to thread a wire through. Thread a full length of 20 gauge wire the edge of the petal and half on a
through each large cel bud, and a half-length of 24 gauge wire through foam mat, dragging the ball firmly
each small cel bud. Each cel bud should be at the half-way point of your around the petal. The edges will
wire so that you can pull both ends of the wire together at the base of the start to ‘frill’, becoming thinner and
bud and twist into a single stem. appearing more organic.

3 Paint a thin coating of edible glue
on the top half of your wired cel bud.
For each rose, hold your first petal
horizontally with its point facing left,
wrapping the petal clockwise around
the cel bud. Check from the top that
you have created a tight coil.
4 To create your first layer of petals,
cut out the full shape from your
five-petal cutter, using the same size
as you used for the centre. Transfer
to your foam mat and frill the edges
of each petal as you did in step 2.
5 Paint a little edible glue in the
middle of your five-petals and up the
sides of each individual petal. For this
layer only, you will also need to glue
inside two of the petals going half
way up each one. Think of the shape
as having a head, arms and legs. The
petals that need gluing are the arms.

7 Roll out some more white SFP

and cut your next full layer of petals.
Continue to use the 9cm cutter for
your larger roses but size up to a 7cm
cutter for your smaller roses. Frill
the petals and glue half way up the
edge of each one, pushing the wire
down through the middle as before.
Bring each petal around the rose in
6 Shake the petals into your hand and push the wire of your bud down turn, overlapping each previous one.
through the middle of the petals. Wrap the first glued arm piece around the Repeat this step with your 9cm cutter
bud, followed by the second arm opposite. Bring the remaining three petals for your large roses. Allow to dry.
up around to create another layer around this one.

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 CELEBRATION

8 From this point on, you will be 9 Add one final layer to your larger
curling the petals so they appear roses, sizing up to an 11cm cutter
to be unfurling away from the and repeating the process in step 8.
rose. Use your 7cm cutter once Allow to dry completely.
more for the smaller roses and size
up to a 10cm cutter for the three
larger roses. To create this effect,
curl the top edges of each petal
around a cel stick. Turn the petals
over so that the curled edges are
facing downwards and glue half
way up the edges of each petal.
Shape the piece into your hand and
push the wire down through the
centre, bringing each petal up and
overlapping the one before until you
have completed another full layer of 10 Roll out some green SFP and cut a calyx for each rose. Use a larger
petals. Allow this layer to dry, with cutter for the large roses and a smaller one for the small roses. A little
the rose standing upside down so edible glue on the centre and up each section will enable the calyx to stick
that the petals do not fall away from to the bottom of your roses when the wire is pushed through. Allow to dry
the flower. Your smaller roses are upside down.
now complete.

11 Roll out a small amount of green 12 Use a rose leaf plunger cutter to 13 When you remove the leaf
SFP on a cel board, concentrating cut out and vein a leaf running along shape, it should have a raised vein
on covering a section with a the veined section of your cel board. running up its back.
medium-sized vein.

15 Let the leaves dry with

movement on a foam drying mat
before dusting with foliage green
petal dust to intensify the colour
and a little brown petal dust,
paying special attention to the
jagged edges of the leaves. Steam
briefly to set the colour and wrap
14 Dip a half-length of 24 gauge wire each wire with green florist tape
in edible glue and insert this into the when dry. ➜
vein. Repeat until you have six leaves.

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 CELEBRATION

17 Begin preparing your cake tiers

by covering in white sugarpaste and
allowing to dry overnight. This time
allows the sugarpaste to ‘crust over’
16 I finished my roses in three groupings of three – one large, two small, and will prevent any damage to the
and two leaves. Begin by wrapping a small length of green floristry surface of the cake as you mark for
tape around the top of each rose stem. Floristry tape is not sticky but piping. Cut collars of baking paper to
it sticks to itself if you pull it taut and wrap, twisting the stem as you fit around each tier of your cake and
pull the tape tightly. Hold your large rose and position a leaf, taping the fold into equal portions as follows:
wires together to bind. Position the two smaller roses, one at a time, 10cm tier = four portions, 15cm tier
binding the wires of the small roses to the large rose with tape. Finish the = two portions, 20cm tier = eight
arrangement with a final leaf. portions, 25cm tier = four portions.

18 While the collars are still folded,
trace the design that you wish to
use centrally in the top portion on
your paper. For this design, you will
need to trace the Sun in Splendour
on the 10cm and 20cm tier collars,
and the waves design on the
16cm and 25cm tier collars. I have
included templates for you.
19 Once you have the designs 20 Fix your collars around each cake
traced, with the collars still folded in tier with a little cellotape. Use your
their equal portions and resting on a scribe tool to carefully poke the
foam mat, poke through the design designs through onto the icing.
using a scribe tool. This is the most
wonderful time-saving trick that
will result in perfectly marked and
evenly spaced details for you along
the full length of the collar.

21 Mix up 250g royal icing sugar to a
smooth and easy flowing consistency. I use
the packet mixes that only require added
water and a good ten minutes in the mixer.
Fit a disposable piping bag with a no.3
PME round piping nozzle. Load the piping
bag with enough icing to hold comfortably
in your palm and cover the leftover icing
with a damp tea towel to prevent it drying
out. When the icing in this piping bag runs
out, fill another and continue.
22 To pipe the sun design, begin
by piping the straight lines. You
will get a smoother final finish if
you take a damp paintbrush to tidy
up the points at which the straight
piped lines meet what will be the
piped circle. Then carefully pipe the
circle. Any join mark between the
beginning and end points of the
circle can be smoothed with your
damp paintbrush. Repeat around the
entirety of the 10cm and 20cm tiers.

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 CELEBRATION

24 Push a food-safe flower pick

into your cake, one at the base of
each of your first three tiers. The
23 To pipe the waves design, follow the lines that you have scribed onto the flower pick will safely house the
cake and allow your piping nozzle to follow the lines, applying a steady, even wires of your roses, a little royal
pressure. My top tip with this design is to look for areas where the lines cross icing piped into the plastic hole
and allow yourself a natural piping break there. It can be tricky to pipe lengthy before the stem is inserted will keep
horizontal lines like these. Repeat around the entirety of the 15cm and 25cm your arrangement secure. Arrange
tiers. Set your piping bag aside with a cocktail stick in the nozzle to keep the your roses on the cake, fettling the
icing from drying out. Allow all piping to dry completely before stacking the flowers as necessary to make a nice
tiers into one beautifully tall structure. Line the tiers up so that the Sun in visual balance.
Splendour is prominent at the front of the first and third tier. I have arranged
my wave tiers so that the fourth tier has a symmetrical centre point at which
two separate wave portions meet and the second tier looks at one wave
portion straight on.

25 Finish the cake with a

white satin ribbon wrapped
around the base of each tier,
secured with a little royal
icing. Saving this job until last
makes inserting and arranging
your flowers much easier.
Start and end each length of
ribbon behind the flowers for a
seamless finish. CDS

TEMPLATES

www.cakedecorationmagazine.co.uk May 2017 | 57

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 CUTE AND FUN

HAMSTER
and Ball
You are going to love making gelatin balls! Make at least two hamster balls to allow
for damage and breakages, the amounts given below should make three.
This technique is messy and sticky and you will need to make the hamster ball at
least a day in advance to allow for drying time.
The balloons need to be coated with vegetable oil or cake release
spray before dipping them into the liquid gelatin. There is an element
of trial and error here. Too much oil and the gelatin merely slips off the
balloon. Too little and the gelatine will stick to the balloon and the ball
will implode when the balloon is removed so allow yourself plenty of
time and make spares.The good thing is that once made the balls will
CAKE ARTIST: last for weeks.
Carol Deacon
You will need
EDIBLES:

• a prepared iced cake

• 12 gelatin leaves

• water

• vegetable oil or cake release spray

• 120g (4oz) golden brown sugarpaste

• 30g (1oz) white sugarpaste

• 10g (1/3oz) pink sugarpaste
• a tiny bit of black sugarpaste
• food colour paste: black
EQUIPMENT:
• 3 balloons
• a small heatproof bowl
• kitchen paper
1 Place the gelatin leaves in a bowl 2 Blow the balloons up to roughly
of cold water and leave to soak for the size of a large orange. Lightly
ten minutes. When the leaves have spray or wipe them with vegetable
softened, lift them out of the water oil or release spray and remove the
and squeeze to remove the excess excess with kitchen paper.
water. Place them into a heatproof
bowl and add three tablespoons
of the soaking water. Then either
set the bowl over a saucepan of
simmering water or microwave in
thirty second increments until the
gelatin has dissolved.

• small glasses

• small sharp scissors Top Tip

• tweezers Use ribbon around the
• bone tool (optional) base that is taller than
the edge of the board. It
3 Holding a balloon by its neck, dip
• small paintbrush will help hold the sawdust
it into the gelatin mixture. Tilt the
• cheese grater around the base of the bowl and roll the balloon in the mix
cake in place. to ensure that apart from the knot,
• ribbon for base
it is completely covered. ➜

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p58-60_Carol Deacon Hamster.indd 58 29/03/2017 14:37

 CUTE AND FUN

EDITOR
LOVES

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 CUTE AND FUN
4 Stand the coated balloon in a
glass to dry for at least ten minutes,
until it feels brittle. Dip the balloon
into the mixture a second time. If
the gelatin in the bowl has started
to set, reheat it to liquefy it again.
Leave the balloon to stand in the
glass overnight.
7 To make the hamster, roll 30g
(1oz) golden brown sugarpaste into
an oval and stand upright. Pinch a
little tail into the base at the back.
Add a white sugarpaste oval for the
hamster’s tummy.
10 For the ears, make a tiny brown
disk and stick a smaller pink disk on
top. Cut in half and stick onto the
head. Add two tiny black balls for
the eyes and a tiny pink ball for the
nose. Stick two tiny white sugarpaste
dots on the eyes for the highlights
and paint a ‘W’ for a mouth and
eyelashes with black food colour.
Just think of all the Christmas cake ideas you could make with this gelatin technique – snow globe fun beckons!
60 | May 2017
p58-60_Carol Deacon Hamster.indd 60
5 Once set, cut the knot off
the balloon. The balloon should
immediately deflate enabling you to
remove the balloon with tweezers.
8 Make a 15g (½ oz) brown cone
shape for the head. Press on the
top to create a forehead. Squeeze
the lower part of the face into a
point to create a nose. Poke two
hollows with a bone tool or the end
of a paintbrush for the eyes.
11 Make two small brown cone
shapes for the arms and stick
against the body. Make two tiny
pink oval shapes for the paws and
make four tiny cuts into each one.
Stick on top of the arms.
ALTERNATIVE FINISH
6 Cut around the neck of the ball to
create a hole roughly 4cm (1½ in) in
diameter, big enough to slot over
the hamster. It is difficult to cut a
neat hole in the base because the
gelatin is brittle so simply hide any
jagged edges with the sawdust once
the ball is in place on the cake.
9 Stick the head into place.
Divide 5g (1/8oz) brown sugarpaste in
half and make two oval shapes for the
legs. Make a tiny flat pink oval shape
and cut in half for the feet. Cut four
lines into each foot and stick the feet
and legs against the body.
12 To make the sawdust, partially
knead the leftover (30g) white and
45g brown sugarpaste together to
make a marbled effect then gently
grate it against a cheese grater. Stick
the hamster onto the cake, place the
ball over the top and scatter ‘sawdust’
around the base. CDS
www.cakedecorationmagazine.co.uk
29/03/2017 14:37
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 IN SEASON

Rhubarb
andCustard
Beautiful English rhubarb is now in season, so make the most of its availability by
adding it to your cakes and bakes. Decorate with classic rhubarb and custard colours
in fondant, ganache or buttercream for a delicious finish or up the style stakes with
rhubarb pink macarons and meringues!

www.cakedecorationmagazine.co.uk May 2017 | 63

p63_Rhubarb.indd 63 29/03/2017 14:38

 MODELLING MASTERCLASS

MILLY'S
Unicorn
Milly went to the garden party with her mummy and daddy and found this fab hobby
unicorn to play with… standing around 18cm high, she has an internal armature
and hand crafted face.

CAKE ARTIST:
Rhu Strand
PIMP MY CAKE
1 Bend the 14cm long 1.65mm 2 Twist the bent body wire together
aluminium armature wire in half and for 4.5cm (1¾in) to the hips. Centre
You will need pinch the end to make a sharp fold the 2mm wire onto the body and
(top of head.) Twist to 4cm (1½in). wrap wire around the legs.
EDIBLES:
Bend excess head wire out to the
• modelling paste: 40g lilac, 40g
sides to make shoulders. Mark the
white, 20g blonde or preferred
16cm long 1.65mm wires at 8cm,
hair colour and 40g skin tone
• sugarpaste: green to cover the place mark at the head then twist
board with the 11cm end out along the
• modelling paste: small amounts shoulder. Twist shoulder and arm
of rose, fushia, red, black, together and bend the other free
brown end down. Repeat for the other arm.
• rose dusting powder for face
• edible glue

EQUIPMENT: 3 Bend at hips to a total width of

• 1.65mm aluminium armature 2cm (¾jn) and at the shoulders to a
wire, 14cm (5½in) x 1 plus distance of 3cm (1in). Mark the leg
16cm (6¼in) x 2
at 6cm (2¼in).
• 2mm aluminium armature
wire, 19cm (7½in) x 1
• 2 x 12mm (¼in) screws
• superglue, optional
• 15cm (6in) cake drum
• scalpel 4 Make a loop at the end of the 'legs'
• Dresden tool and bend to a right angle with pliers.
• boning tool Cover the board and fix the figure to
• stitching tool the board with the screw and tease
• small ball tools the paste back over the screw heads.
• FMM scriber tool or similar
pointed tool
• wooden cuticle stick
• 14cm dowel or bamboo
Top Tip
Pop the unicorn into 5 Pose the figure; bend her lower
skewer
some spare paste to keep legs forward, knees are the half-
• small circular pipping nozzles
• eggshell foam it upright whilst drying way point on the legs, and her
• paint brushes and working on it thighs back so that she is crouching
slightly. Keep the torso straight. ➜

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 MODELLING MASTERCLASS

Top Tip
Remember these
are not suitable for
eating due to the wire
armature – make sure
you tell the people
you are making
them for

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 MODELLING MASTERCLASS
6 Roll two 3g sausages to 2.5cm
(1in), slice into the back of the shoe
and wrap around the wire – please
note that I made my shoes too small
at this point, I redid them later in the
project to 2.5cm.
9 Roll two 15g carrot shapes in lilac
about 6cm long. Cut a slice into each
leg and wrap around leg armature so
the seam is on the inside of the leg.
Add stitching detail down the side.
Lighten a small piece of lilac and cut
a strip to go around the join between
the leg and trouser.
12 With 18g of flesh paste, roll a ball
shape. Use the boning tool to create
the eye sockets. Continue the eye
socket gently down the sides of the
face with the boning tool, to make
her temples.
15 Use a pointed tool and insert to
gently make the nostrils.
66 | May 2017
p64-67_Rhu Strand.indd 66
7 Roll two 2g tapered legs to just
below the knee and slice open with
a sharp scalpel. Try to keep them
cut clean and unmarked as this will
help with closing around the wire.
Wrap each leg around the wire and
smooth the cut over to hide the join.
10 Divide 16g of white into two
sausage pieces and press together
around the body and over the
shoulders. Mould and shape
the paste into the body, paying
attention to being slightly broader
at the shoulders.
13 Use the Dresden tool on its side
to mark in the cheeks. This will form
the start of the nose as well. Flatten
the underside of the nose by gently
pushing in with the Dresden tool.
16 'Draw' down from the centre of
the nose to upper lip with a ball tool.
8 With the white, cut two rectangles
and ruffle the edge then wrap
around the ankle. Roll a tiny sausage
and flatten, cut in half and place on
top of shoe. Wrap around the edges
with a thin string of red and across
the ankle for a strap.
11 Roll a small marble size piece of
skin tone into a cylinder and pop
onto the body for the neck then
hide the join with a ruffle. Cut a
2 x 2.5cm (1 x ¾in) rectangle, add
stitching detail and a small heart
then glue to the front of the body.
14 Use an embossing tool to 'draw'
under the lower lip, almost making
another mouth shape then smooth
this 'trough' out – leaving the lower
lip. Press each side of the chin with
the Dresden tool to enhance the chin.
17 Mark in the upper lip with a small
ball tool making an 'm' shape.
www.cakedecorationmagazine.co.uk
29/03/2017 14:38

18 Dot gently into the each end of
the mouth. Using the cuticle stick
with the flat side, insert into the
eye socket.
21 Roll 10g of white paste into a
taper, bend and insert the skewer
or dowel.
When posing your figures, don't bend limbs into unachievable
Top Tip positions, look at your own body and check for realism.
24 Mark the arms at 5.5cm and
bend around at this point. Fix the
unicorn dowel into the hands. Secure
by wrapping the wire back around
either the arm wire or the dowel.
27 Divide 18g of the hair into two,
leave a bit for the fringe and make an
extended tear drop shape.
www.cakedecorationmagazine.co.uk
p64-67_Rhu Strand.indd 67
MODELLING MASTERCLASS
19 Enhance the cheeks with the
veiner tool. Roll small tear drops
and press into side of head with the
Dresden tool for the ears.
22 Roll three fine tapered
sausages and twist together from
the thin end to make the horn then
cut to length.
25 Roll two 7g of flesh into a taper
of 6cm, flatten the tapered end, cut
out an 'L' shape to make the thumb,
mark three lines for the fingers then
mark in the nails and knuckles.
28 Remove from the head and
texture both sides, cutting into the
ends of the bunches.
20 Roll a very thin piece of white, and
use to make the teeth. Repeat with
brown and insert into the eye sockets,
and add eyebrows with the same
colour. Dust cheeks with rose dusting
powder then wet a fine brush with
vodka and paint the lips with the rose.
23 Tear drop two pieces of white
and flatten with the Dresden tool,
glue to head for ears. Add the eyes
in black, from finely rolled paste. Cut
two pink cheeks and two nostrils
using the circular piping nozzles. Roll
tear drop pieces in different colours
and add for the mane.
26 In the same manner as the legs,
slice open from the palm of the hand.
Place over the wire then wrap hands
around the dowel to cover the wire
and reseal the cavity on the inner arm.
29 Glue to the head, add wisps for
the fringe, and stray hair then make
ribbons and bows for the hair. CDS
May 2017 | 67
29/03/2017 14:39
 CAKE COLLABORATION

STYLIZED FAIRY TALES

Linasari Sunyoto, with the help of Jamila Jankipersadsing, has created a
collaboration that will whisk you into a world of fairy tale and wonder.
With the aim to get your imagination soaring, this collaboration with cake
artists from around the world is one that is certainly magical.

The Stylized Fairy Tales
Collaboration are twenty cake
artists from all over the world.
The collaboration is organised by
Linasari Sunyoto with the help of
Jamila Jankipersadsing. Linasari
says it was created because “we
always hear about so many famous
fairy tale stories and we have all
loved them since we were kids. It
is a great theme if we can express
the story with our own style and
our imagination - especially if we
can tell the story with edible and
sugar media. We also wanted to
celebrate ‘Tell a Fairy Tale Day’
which was on 26th February.”
An exciting aspect of this fairy tale cake inspiration, perfect
collaboration is that many different for getting your competition ideas
styles such as steampunk, gothic flowing! Watch this space for
and even classic styles can be used GBCD CDS
to express the fairy tale story, based
purely on imagination. Linasari
continues, “It wasn't an easy task to
transfer fairy tale into edible media.
Instead of creating the usual style,
we wanted it to be unique.
The results were amazing and each
cake artist create a beautiful piece
based on their own interpretation.”
Everything went smoothly and
everyone is happy with the result.
Check out this collaboration on
Facebook for an abundance of

Kay Gajra
Kaykes
www.facebook.com/Kaykes

Pauline Po Soo
Pauline Bakes The Cake!
www.facebook.com/paulinescakes

Linasari Sunyoto Bouchra Marir

Sweetlin Sweet creations cakes
www.facebook.com/SweetLin8 www.facebook.com/creationsgateaux

68 | May 2017

p68-70_Cake Collab.indd 68 29/03/2017 14:40

 CAKE COLLABORATION

Karen Keaney Simona Stabile Isabel Tamargo

Roses and Bows Cakery Sweet rocket queen Tartas Imposibles
www.facebook.com/rosesandbowscakery/ www.facebook.com/sweetrocketqueen www.facebook.com/tartasimposibles

Joly Diaz
Viva La Cake
Dina Nakad www.facebook.com/pages/Viva-La-Cake
Miettes
www.facebook.com/miettes

Cécile Beaud
www.facebook.com/beaudcecile

Yili Brown Laylah Moore Violet Lin Tran

Starry Delights For The Love of Cake The Violet Cake Shop
www.facebook.com/StarryDelights www.facebook.com/For-the-Love-of-Cake www.facebook.com/TheVioletCakeShop

www.cakedecorationmagazine.co.uk May 2017 | 69

p68-70_Cake Collab.indd 69 29/03/2017 14:40

 FOODIES FESTIVAL

CAKE DECORATION
HEADLINES AT
FOODIES FESTIVAL…
If you love delicious baking and cake craft as much as we do, be sure to add this
growing festival to your diary!
Photography: Jez Brown Photography

www.cakedecorationmagazine.co.uk May 2017 | 71

p71-73_Foodies.indd 71 29/03/2017 15:54

 FOODIES FESTIVAL
I am beyond thrilled to tell you
all about Foodies Festival, which
will be coming to a town near
you this summer! I am especially
excited because this year there
will be even more cake! The newly
relaunched Cakes & Desserts
Theatre will be a veritable hive
of sweet treats and talent, from
the delightful Candice Brown -
winner of The Great British Bake
Off - to local extraordinary Cake
Designers and every discipline
in between.
You will be able to find full details
of our chefs on the Foodies Festival
You will need
EDIBLES:
CHOCOLATE MUD CAKE
• 330g dark chocolate
• 330g unsalted butter
• 3tbsp instant coffee
• 240ml water
• 180g plain flour
• 180g self-raising flour
• 60g cocoa powder
• 1tsp bicarbonate of soda
• pinch of salt
• 700g caster sugar
• 6 large eggs
• 4tbsp vegetable oil
• 170ml buttermilk
• makes one 8” cake baked across
3x 8” sandwich cake tins
PARMA VIOLET BUTTERCREAM
• 500g unsalted butter (room
temperature)
• 750g icing sugar
• 1tsp violet food flavouring
(www.foodieflavours.com)
• 1-2tbsp milk
• Violet paste food colouring
(www.squires-shop.com)
EQUIPMENT:
• Cake stand
• Large palette knife
• Side scraper
• disposable piping bag
• edible viola flowers
(www.finefoodspecialist.co.uk)
72 | May 2017
p71-73_Foodies.indd 72
website but what I can tell you is that
you can expect top baking tips, cake
decorating hacks, chocolate, puddings
and a taste of what we cook up on
stage. As your hostess in the theatre,
I will be on hand to get you fed and
to take any of your questions for our
fabulous chefs.
If you should find that you have
had your fill of sweet treats you could
always stop by the Chefs Theatre to
see Michelin starred chefs cooking up
delicious recipes, or enjoy a glass of
Pimm’s from the Giant Pimm’s teapot
while listening to the amazing live
music on stage. You could even work
CHOCOLATE MUD CAKE
1 Melt the chocolate and the
butter in a small saucepan with the
instant coffee granules and water.
Keep the temperature low and turn
off the heat when only a few small
lumps remain – these will melt in
the heat of the mixture and turning
the heat off early prevents burning.
2 Weigh the flours, cocoa,
bicarbonate of soda and sugar into
a bowl with a pinch of salt. Make a
small well in the centre and set aside.
3 Beat the eggs, oil and buttermilk
together in a jug before tipping this
mixture into the dry ingredients
and stirring it into a thick paste.
4 Pour the melted chocolate and
butter mixture on top of this paste
and bring everything together with
a wooden spoon until you have one
glossy mixture in the bowl.
5 The cake mixture will need to be
poured into three lined sandwich
tins. This then goes into the oven
for 45-50 minutes or until a skewer
comes out clean. Allow the cakes to
cool completely in their tins before
attempting to remove them.
PARMA VIOLET BUTTERCREAM
1 Beat the butter until whipped
and creamy using the paddle
attachment of a freestanding mixer.
2 Add the icing sugar and beat
until fully incorporated. A tea towel
draped over the top of your mixer
and held securely in place should
prevent the inevitable icing
sugar cloud!
off that first sitting of cake in the brand
new yoga classes in the Healthy Living
Area before coming back to the Cakes
& Desserts Theatre for more cake! Life
is all about moderation, right?
These 3-day weekend shows are so
much fun and I can personally promise
you a wonderful day out (or days out,
if you get a weekend ticket!) filled with
food, inspiration, drinks, music and
sunshine. I’ve spoken to a weatherman
and he assures me that it is sunshine
all the way!
I hope to see you there. In the
meantime, here’s a recipe for you
to enjoy.
3 Beat on medium speed for five
minutes to incorporate plenty of
air into the buttercream. This will
lighten it beautifully in texture
and colour.
4 Add the violet flavouring to
taste. I found that a teaspoon was
sufficient to get a strong flavour
without going too far into perfume
territory. Add enough milk to make
a smooth spreadable consistency.
5 Use a cocktail stick to add colour
to the buttercream. Once you are
happy with the shade, beat on
medium speed for a further two
minutes to finish.
DECORATION
1 Begin by trimming away any
risen peaks from your cake layers.
They should be even and perfectly
straight and flat. If you have time
to chill the cakes for an hour
beforehand, this will be easier!
2 A tiny dot of buttercream on your
cake stand will hold the first layer of
cake in place. Spread the first layer
with violet buttercream and lay the
next layer on top. Repeat until you
have built your cake.
3 Spread a generous helping of
violet buttercream around the sides
and over the top of your cake. This
can be tidied up with a side scraper
pressed gently against the side of
the cake – rotate the cake stand so
that the cake spins slowly and the
excess buttercream is removed by
the scraper. You should be left with
nice straight sides.
www.cakedecorationmagazine.co.uk
29/03/2017 14:41
 FOODIES FESTIVAL

4 Clean your scraper and lay it

horizontally at the top edge of
your cake. Pull the scraper slowly
in towards the centre and repeat
all the way around the top edges
until you have a perfectly crisp
top edge.
5 Load any remaining violet
buttercream into a disposable
piping bag and cut a small
opening of around 5mm at the
tip. Squeeze a series of tiny dots
around the bottom edge of
your cake.
6 Cut a larger opening of around
1cm in the piping bag and pipe
blobs around the top of your
cake. Place a delicate edible viola
on top of each blob and one in
between each blob to finish the
top beautifully. CDS

Visit foodiesfestival.com for

more information and to find
your nearest location.

www.cakedecorationmagazine.co.uk May 2017 | 73

p71-73_Foodies.indd 73 29/03/2017 15:53

 THE UK’s favourite food & Drink festival

Further dates
in Brighton, Bris
tol,
Newcastle,
Birmingham,
Manchester,
Edinburgh
& Oxford
WITH TOP CHEFS
Syon Park, 27, 28 & 29 May
Blackheath Common, 7,8 &9 July
Alexandra Palace, 26, 27 & 28 August

30%
ofOfffer
TICKET at
Redeem code CAKE30
www.foodiesfestival.com
for 30% off tickets

www.foodiesfestival.com
CakeDecoration&Sugarcraft.indd
p74_CCDMay17.indd 1 1 20/03/2017
23/03/2017 17:25
14:43:30
 HEALTHY CAKE BAKER

BLUEBERRY
Foccacia
If you’ve had a manic week at work, unwind and make this rustic, artisan looking
loaf. Kneading warm bread dough will soon get rid of those feelings of stress,
there’s only one rising, so it’s much quicker than most breads and you’ll fill the house
with an amazing smell while it bakes. Then sit back and tuck into bread fresh from
the oven with a mug of coffee or hot chocolate.

www.cakedecorationmagazine.co.uk May 2017 | 75

p75-77_Healthy Cake Baker.indd 75 29/03/2017 14:41

 HEALTHY CAKE BAKER
Blueberry Foccacia
Makes: 1 large loaf
Serves: 6-8
Prep: 30 minutes
Rising: 45-60 minutes
Cook: 30-35 minutes
INGREDIENTS
• 1 orange, rind only, pared away in
strips with a vegetable peeler
• 1 lemon, rind only, pared away in
strips with a vegetable peeler
• 75g (3oz) caster sugar
• 500g (1lb 2oz) strong white
bread flour
• 1 tsp salt
• 1 tsp ground cinnamon
• 40g (1½oz) butter, diced
• 3 tsp fast action dried yeast
• 1 egg, beaten
• 250-300ml (8-10 fl oz) warm milk
and water mixed
• 150g (5oz) blueberries
• Extra flour and semolina (optional)
for shaping
 
1 Finely chop the fruit rinds and mix
with half the sugar.
2 Add the flour, salt, cinnamon and
butter to a large bowl and rub in
the butter with fingertips until it
resembles fine crumbs. Stir in the
76 | May 2017
p75-77_Healthy Cake Baker.indd 76
chopped fruit rinds and sugar mix
then the yeast.
3 Add the egg to the flour then
gradually mix in enough warm milk
and water to mix the flour to a
soft dough, you may have a little
liquid left. Knead for ten minutes
on a lightly floured surface until the
dough is smooth and elastic.
4 Sprinkle the work surface
with extra flour and semolina, if
using, then gradually knead in the
blueberries and remaining sugar,
twisting and pulling the bread until
they have all been mixed in and
trying not to overwork so that the
blueberries don’t get too mashed
up. Pull into an oval shaped loaf
about 23cm (9in) long and put on to
a floured baking sheet. Cover with
oiled clingfilm and leave to rise in a
warm place for about fourty five -
sixty minutes until the dough is well
risen. While the bread rises, preheat
the oven to 220oC/Gas Mark 7.
5 Remove the clingfilm, sprinkle the
bread with a little extra flour then
bake for thirty-thirty five minutes
until golden brown and the base
of the loaf sounds hollow when
tapped. Leave to cool on a wire rack
and serve while still warm.
COOK’S TIPS
If you have a fan oven, don’t forget
to reduce the temp down by
10-20oC or the bread will brown too
quickly. Check on the bread during
baking and turn it round if needed
so that it browns evenly and if you
think it is browning too quickly,
loosely cover with foil.
When mixing the milk and water,
add hot water to cold milk from
the fridge then test with your little
finger, the liquid should feel just
warm. Too hot and the yeast will be
killed, too cold and it will take ages
to begin to work.
Blueberry clafoutis
SERVES: 4
Preparation time: 15 minutes
Cooking time: 30-40 minutes
INGREDIENTS
• 1tbsp butter and 2tbsp caster
sugar to line the dish
• 200g (7oz) Chilean blueberries
• 100g (4oz) plain flour
• pinch salt
• 75g (3oz) caster sugar
• 1 lemon, grated rind only
• 3 medium eggs
• 1 egg yolk
• 1 tsp vanilla essence
• 150ml (¼ pint) milk
• 150 ml (¼ pint) double cream
• sifted icing sugar to decorate
1 Preheat the oven to 180oC/
Gas Mark 4. Grease a 1.5 litre
(2 ½ pint) ovenproof dish that is
5cm (2ins) deep with the butter,
sprinkle with the sugar then add
the blueberries.
2 Mix the flour, salt, sugar and
lemon rind together in a mixing
bowl. Add the eggs, egg yolk and
vanilla and whisk until smooth then
gradually whisk in the milk and
cream until a smooth batter.
3 Pour over the blueberries so
that the dish is half full then bake
for thirty-fourty minutes until the
pudding is golden brown, risen
around the edges and just set
in the centre. Dust generously
with sifted icing sugar and serve
immediately.
www.cakedecorationmagazine.co.uk
29/03/2017 14:41
 HEALTHY CAKE BAKER

Blueberry frangipane tarts

SERVES: 6
Preparation time: 30 minutes
Chilling time: 15 minutes
Cooking time: 35-40 minutes

INGREDIENTS
• 400g (14oz) chilled sweet short
crust pastry
• a little plain flour for dusting
• 100g (4oz) butter, at room
temperature
• 100g (4oz) caster sugar
• 2 eggs, lightly beaten
• 100g (4oz) ground almonds
• few drops almond essence
• 125g (4½oz) blueberries
• 2 tbsp flaked almonds
• little sifted icing sugar to decorate,
optional

1 Lightly butter 6 x 10 cm (4in)

loose bottomed fluted tart tins. Roll
out pastry thinly on a surface lightly
dusted with flour, arrange five tart
tins on top, cut out the pastry a little
larger than the tins then press into the
tins and up the sides, trim the top of
the pastry a little above the top of the
tins. Reroll trimmings and make a sixth
tart case. Prick the bases with a fork
and chill for fifteen minutes.
2 Preheat the oven to 190oC/Gas
Mark 5. Line the tart cases with
pieces of greaseproof or non-stick
baking paper and fill with baking
beans or use dried macaroni or
other small pasta shapes. Bake
for ten minutes, carefully remove
the paper and beans and cook the
empty tarts for five-six minutes until
just beginning to brown around
the edges.
3 To make the filling, beat the
butter and sugar together until light
and fluffy, gradually beat in the eggs
then stir in the ground almonds and
almond essence. Divide between
the tart cases, spread into an
even layer then sprinkle with the
blueberries and flaked almonds.
4 Bake at 180oC/Gas Mark 4 for
twenty-twenty five minutes until
golden. Leave to cool for twenty
minutes or until ready to serve. Recipes from www.seasonalberries.co.uk
Remove from the tart tins and dust Take a look for more fab recipes.
with sifted icing sugar, if liked. CDS

www.cakedecorationmagazine.co.uk May 2017 | 77

p75-77_Healthy Cake Baker.indd 77 29/03/2017 14:41

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• www.pipedreams-sugarcraft.co.uk
COMPLETE YOUR COLL 23/03/2017
Enquiries for catalogue of over 450
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products inc14:26:14
 WATERDALE CENTRE, DONCASTER Cake decorating supplies, beginners cake decorating courses,

Cakes & Sugarcraft Shop

one-one tuition and monthly workshops
For all your cake decorating needs and
FRAMAR CUTTERS LTD
alton Road, East www.Molesey,
amazing-floral-sugar. Surrey co.uk KT8 0DH friendly advice please give us a call:
01902T:238100020/ 07917 8941 1591
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The WaterdalJayne
Call e Centre, 21 Queensgate,
Notley Doncaster DN1
now3JN on 01778 391189 to discover the marketing opportunities available to you.
e.ribbons@talk21.com W: www.blueribbons.co.uk
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Unit 3, Castle Street, Roseville, Coseley,
T: 01302 323338 West Midlands WV14 9DP
Manufacturers of Fine Quality Metal Cutters suitable for Sugarcraft and Cold Porcelain
Merseyside SURREY
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CDSBEST
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Serving the world of cake for over 30 years
19b Moor Road • Broadstone • Dorset BH18 8AZ
Unit 4 , Park Entrancerange
Complete Business Centre, Vittoria
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p80_We need you.indd 80
CALLING ALL CAKE ARTISTS!
We are looking for new and fabulous cake decorators to appear in our
Wedding Cakes & Sugar Flowers guide, full of beautiful inspiration for the bride to be.
If novelty is more your thing we are also looking for artists for our Party Cakes & Bakes
guide. Maybe you like to create figurines, or you prefer the intricate detail in crafting
sugar flowers. Whatever your style, we would love to hear from you.

If you have always wanted to see your work in print, please send high resolution images
of your wonderful creations to leeanne.cooper@warnersgroup.co.uk
along with your full name, business name and website and also the photography credit.

IT COULD BE THE START OF AN EXCITING COLLABORATION

WITH CAKE DECORATION & SUGARCRAFT!

Wedding
CAKES
and SUGAR F LOWERS

23/03/2017 12:12
 Coming next month in...
Hello
Summer!
Because life’s greatest
moments should be celebrated
with the greatest cakes!
NOW AND
FOREVER
SUBSCRIBE TODAY AND NEVER MISS AN ISSUE, TURN TO PAGE 10
Editor: Leeanne Cooper
Cake Decoration & Sugarcraft
Warners Group Publications Plc,
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Head Designer: Robbie Relf
Advertising Manager:
Jayne Notley
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Email: jaynen@warnersgroup.co.uk
Advertisement Copy:
Sue Ward
Tel: 01778 392405
Email: production@warnersgroup.co.uk
Marketing Executive:
Clowance Lawton
clowance.lawton@warnersgroup.co.uk
p81_NEXT_MONTH_MAY.indd 81
RHU STRAND
GREYSON GRADUATES
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ON SALE
11TH MAY
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29/03/2017 14:43
 CAKE MEMOIR
L AS T
CR U M BS . . .
This month we chat to owner of Sensational Sugar Art
by Sarah Lou, Sarah Lou Smith...
YOU HAVE MADE CAKES FOR
MANY YEARS, WHAT INSPIRED
YOU IN THE VERY BEGINNING?
It was all my hubby’s fault! My very
first cake was a birthday cake for
my husband who is a large child
and was at the time a big Wallace
and Gromit fan. I thought instead
of just baking a plain cake I would
be brave and have a go at making
the models of Wallace and Gromit
sitting in a plane, so I bought some
supermarket icing (I hadn’t heard
of Tylose or CMC back then!) and I
made the cake into a scene from one
the films. I completely fell in love
with working with sugarpaste and
cake decorating.
WHAT CAME FIRST FOR YOU,
BAKING OR DECORATING?
The baking came first, I started
baking at a really young age with
my Nan and also my Mum. I can
remember standing on a chair
(I guess I would have been about
four years old) by the kitchen
table at my Nan’s house breaking
eggs into bowls, weighing out
ingredients and mixing up the
mixture for all sorts of cakes,
biscuits and other treats. I still
absolutely love baking and equally
82 | May 2017
p82_Last Crumbs.indd 82
enjoy the baking the part as much
as the decorating.
HAVE YOU TRAINED? IF SO,
WITH WHO?
I am mainly self-taught by trial
and error. I haven’t had any
formal training, although I have
been really lucky to attend a few
amazing classes by both Rhu
Strand and Christina Ludlam.
More recently, as I host for tutors
at my cake academy, I have been
really lucky to sit in on classes by
the super talented Rhianydd Webb,
Kim Wiltjer and Sarah Jones so
have picked up lots of new tips
and ideas. I think in the world of
sugarcraft you never stop learning
and developing.
WHAT ENCOURAGED YOU TO
START YOUR OWN BUSINESS?
It started out as a hobby, but my
hubby and close friends all said
from my very first cake that I
should set up my own business
- some even bought me business
start-up books as presents to
encourage me! It wasn’t until I
started to get orders from friends
of friends or work colleagues of
friends that I decided that I needed
to register and set up as a business
as a very part-time venture. I
worked full time as an accountant
then, but when I was made
redundant from my job in 2015,
I decided it was time to be brave
and set up fully as a business and I
love every minute of it and haven’t
looked back.
YOUR DESIGNS ARE BESPOKE
AND PERSONAL TO EACH
CLIENT – CAN YOU NAME YOUR
FAVOURITE EVER DESIGN?
Oh gosh, I love all the designs I
make to be honest, my favourite
wedding cake so far is my
Whimsical White cake, which is a
take on the traditional cake with a
modern twist. I guess my favourite
novelty cakes would be between
my horse, wicker basket of freesias
and the Harry Potter themed
cakes I’ve made. Within the figures
I’ve made, my acrobat Ava is my
favourite - it’s so hard to pick just
one as my work is so varied!
WHO DO YOU LOOK UP TO IN
THE CAKE INDUSTRY?
There are so many incredible artists
in the industry, I look up to so
many of them for different aspects
of their work. I guess the ones who
inspire me the most are Sandra
Griggs Smiley, Karen Keaney,
Mania Mistiloglou, Isabel Tamargo,
Mike McCarey, Serdar Yener and
Faye Cahill… but I could honestly
go on listing all day! The list really
is endless as there are so many
incredibly talented artists. CDS
For more information on Sarah Lou’s
cakes or about her classes, visit
www.sensationalsugarart.co.uk.
www.cakedecorationmagazine.co.uk
29/03/2017 15:59
1565 Transparent PBSS
p83_CCDMay17.indd 1 A4 Cake Decoration & Sugarcraft Magazine v4 AW Outlined.indd 1 16/03/2017
23/03/2017 14:45
14:45:51
 To Life!
ur

Over 40 beautiful lustre powders to

lo

make everything twinkle, sparkle and

Co
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n look simply stunning!

gi
in Simple to use; dust onto any surface
Br
as a dry powder to instantly transform
your cakes, cookies and more.....

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Rainbow Dust Colours Ltd . Units 3 - 6 . Cuerden Green Mill . Ward Street . Preston . Lancashire . PR5 5HR T: +44 (0)1772 322335 F: +44 (0)1772 322345 www.RainbowDust.co.uk © Rainbow Dust Colours Ltd 2017

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